Heat oven to 420 F

Place peppers on a baking sheet with a lip to catch any juices lined with parchment paper

Roast the peppers for 30 minutes or until their skins blister and turn black

Flip them on their sides and roast them for 10 minutes more

Place roasted peppers in a bowl to cool off for 10 minutes or until cool enough to handle (tip: cover with plastic wrap to help the skins lift off the flesh)

Peel off and discard blackened skins, along with stems and seeds (tip: use an empty bowl to catch the juices and discarded parts as I do in the video. Otherwise, it'll get messy)

Shred the filets coarsely with your fingers (watch how I do it in the video) and place them in a clean bowl

Add the olive oil, balsamic vinegar, garlic, chopped herbs, salty & pepper and toss the peppers until they are completely dressed and coated

Cover the bowl and place peppers inside the fridge to marinate for 4 hours or overnight

Take the peppers out of the fridge at least 10 minutes before serving, toss them thoroughly and sprinkle more fresh mint and basil for extra flavor. Buon appetito!