Arrange the peppers on a baking sheet with baking paper. Preheat oven to 220 degrees Celsius. Then bake the peppers in a higher position in the oven, closer to the heater, for about 25 to 30 minutes. (depending on the size of the peppers) Roast them until they turn a little black. Only then will the skin be removed nicely.
Then take out of the oven and let peppers cool a bit. While still lukewarm, remove the skin by pulling it down with your fingers and then remove the middle and seeds. Excess water dropped by the peppers is also discarded.
Cut the roasted peppers into strips and place them in a bowl. Season it with salt and pepper to taste, add oil. Peel the garlic and grate it, chop the parsley and add it all together, stir well.Refrigerate for a couple of hours or overnight, then serve.