Cover a baking sheet with parchment paper for easy clean up.
Cut the peppers in half lengthwise and scoop out the seeds. You can cut them in strips or dice them if you prefer. Diced peppers take less time to roast. Watch them carefully.
Lay the peppers on the baking sheet cut-side up and drizzle with half the olive oil.
Turn the peppers over and drizzle with the remaining oil.
Bake for 25-30 minutes, turning the peppers over halfway through the baking time.
When the peppers look a little collapsed and are turning a bit black, they are done.