Take a sheet of aluminum foil, set it on a grill and pour olive oil on the aluminum. Turn on your grill in high heat (temperature should be around 300° to 350°).
Place bell peppers on the aluminum foil making sure to roll the bell peppers in olive oil. Turn the peppers over every 5-6 minutes to ensure all dimensions, including top and bottom of the peppers are roasted and the skin is charred.
After bell peppers are roasted, set it aside to cool. Once they are cooled, peel off charred skin, take out stems, seeds and cut peppers in vertical strips. Keep the juice that will seep from the peppers.
Layer the strips of peppers in tight plastic container or in a jar and pour the juice over the peppers.
