Grill lots of these, remove the skin and keep the leftovers covered in olive oil for up to two weeks.

2 yellow peppers

2 red peppers

1 green pepper

Salt and freshly ground pepper

Wash peppers and cut into quarters. Remove seeds and ribs. Place on a medium grill and cook until skin blackens, turning occasionally. Do not let the pepper flesh get too charred. Wrap in aluminum foil so that the steam will help loosen the skin. Peel and season peppers.