In a half sheet tray, place the bell peppers and drizzle a little bit of olive oil. Roast them in a 500 degrees oven for 6-7 minutes (or until the skin blisters).
After cooked and while they’re still hot, place them in a bowl. Cover immediately with plastic and let it steam (this will make the skin detach easier).
Cut the bell pepper at julien and place it in a bowl.
