Preheat the oven to 220 degrees Celsius.

Wash the bell pepper and dry it. Simply leave the stem attached so you can still pick up the pepper later.

Place the bell pepper on the oven rack (just as it is, without doing anything else). If desired, place aluminum foil on the bottom of the oven to catch any juices that drip down. Set the timer for 45 minutes.

Remove from the oven after 45 minutes and let cool. I used to put it in a sealed container or a saucepan with a lid at this point. Now I no longer do this, and I notice little difference.

It takes about a quarter of an hour before you can continue without burning your hands. Then peel the bell pepper and remove the membranes holding the seeds.

Eat straight away or add to a sauce or soup. To keep it longer, cover it completely with olive oil, then refrigerate.