Turn oven to broil. (if you're only doing a couple of peppers, you can use a toaster oven)

In oven, place rack in the highest position (closest to the broiler). Brush oil all over peppers. You want to get into each and every cranny. I like using my pastry brush.

Broil peppers for about 25-35 minutes, rotating every 8-10 minutes when top side is charred. You will probably hear odd popping sounds - that's normal.

When pepper is almost completely charred. Remove from oven and place in bowl.

Cover with aluminum foil and let sit at least 10 minutes.

When they are cool enough to touch, use a knife to gently pull skin away from pepper. Remove seeds and ribs (the white parts). Cut into desired size (strips or diced).

Peppers will keep in the refrigerator, covered for 1-2 days before use. For longer storage, place peppers container with enough olive oil to cover peppers.

Refrigerate.