Clean the peppers, slice large peppers in half.
Cut the top part of the garlic bulb to expose the cloves.
Place peppers and garlic bulbs in a large baking pan and add water (just enough to cover the bottom of the pan).
Roast/Grill in the oven at 250°C for 45 minutes (or until crisp on the top). Allow to cool.
(photos show two roasting pans with various pepper options)
 
Once cooled, 'pop’ out each clove and store in an airtight container in the refrigerator for up to 10 days.
Place the peppers in an airtight container and store for up to 10 days.