Some tips for roasting red peppers are to use good olive oil, allow the peppers to roast in the oven until the skins are completely wrinkled and charred, and to turn the peppers twice during roasting. Roasted red peppers can be refrigerated for about two weeks.
Ina Garten's recipe for roasted bell peppers calls for 4 large bell peppers and 2 tablespoons of olive oil. To prepare, place the whole peppers on a sheet pan and place in a 500 degree Fahrenheit, preheated oven for about 40 minutes. Remove the pan from the oven and cover it with aluminum foil, and allow the peppers to sit until they are cool enough to handle.
Cut the peppers in quarters, remove and discard the stem, seeds and peels, and add the peppers to a bowl along with any collected juices. Pour the oil over the peppers and cover the bowl with plastic wrap.