Separate the peppers from the style, quarter them and place them on a baking sheet with the skin facing up. Then cook on the topmost groove in the oven at maximum top heat, the grill function is ideal. When the skin blisters and turns black, take the tray out of the oven and cover with a damp cloth.
When the peppers are hollowed out, the skin can be removed. The darker it got in the oven, the better the peeling will be. Arrange the strips inside out on a platter and season with salt and pepper.
Distribute the lemon juice evenly over the peppers and finally drizzle with olive oil. Let it steep for a while and then serve as a starter with bread or as an accompaniment to something grilled.
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