You get your red bell peppers, cut them in half, wash them, and make sure all the little seeds are out.
Squash 'em in a baking tin, skin side up. I am using the non-stick silicone sheet so I am not chipping away at burnt bell peppers later. Put them in an oven. I dunno what temperature. I used to just crank the dial around till it felt right but now the oven here is with digital buttons so I've lost my flair.
The good thing about a digital oven for us folks with short attention spans is that you can set a digital timer, I think they go in for something like 30-45 minutes. I guess you just want them cooked and soft. I don't try to peel them because that's a hassle and besides the skin doesn't bother you. I do take off the burnt bits just for the sake of aesthetics.Stuff them in a blender and whizz 'em up. If you want them runny you can put in chicken stock. I don't. If you want to be fancy you can put in spices. I don't, I just do it plain, and grind some fresh pepper over the top when it's served. Too easy.
Makes a nice lunch with hot buttered sourdough toast and a big fat glass of milk.