Preheat the oven to 475 degrees. Coat a baking sheet with cooking spray.
Place the halved red bell peppers on the baking sheet cut side down.
Bake for 20-25 minutes or until the peppers are charred, softened and collapsing.
Remove from the oven and immediately place the peppers in a zip lock bag and seal, or in a bowl and tightly cover with plastic wrap. Let the peppers sit untouched for 10-15 minutes to allow the steam to soften the charred pepper skin for easier peeling.
Peel the charred skin carefully with your fingers and then you will have roasted bell peppers.
Use the roasted pepper immediately or place them whole or sliced in a jar with a couple tablespoons of olive oil. Seal with an airtight lid and place into the refrigerator for up to two weeks until needed. Enjoy.