Roasting your own red peppers is really easy and such a good way of bringing out their sweetness. Put a few peppers on a tray and put in an oven at 220°C, 425°F, Gas 7 for 20-25 minutes, until the skins are blackened and blistered. Remove from the oven, put in a bowl and cover it with clingfilm so they steam in the heat. Then, when they're cool enough to handle, peel off the skins, remove the core and discard it, along with the skins. I find it useful to rinse the peppers in a little cold water to make sure they're free of the bitter skin and seeds.
Sunday Indo Life Magazine