Preheat oven to 400 degrees
Halve, de-seed and dry peppers. Put a small pool of olive oil on a large shallow tray, e.g. A cookie tray. Coat the peppers on the outside and cut edge with oil and arrange cut side down on the tray. Season with salt and pepper. Cook for 20 minutes, or until soft. (No need to peel unless you really want to.)
Allow to cool and package in zip lock bags for the freezer.
You won’t be able to resist eating them right now, but make sure to store plenty away for a mid winter burst of summer. Defrost on a cold January day to add a burst of summer to your soups and stews. Serve them with cream cheese as an hors d’oeuvre or just snack on the straight from the bag!