Halve and clean red peppers. Place skin-side up under hot broiler in broiling pan lined with aluminum foil. When black and blistering (about 10 minutes), remove from broiler and place peppers in a brown paper bag. Roll top of bag closed. Allow peppers to steam for 20 minutes. Remove from bag and peel off skin. They will be hot! Try not to hurt yourslf!
Slice the peppers and arrange on plates. Sprinkle liberally with high quality olive oil. Salt and pepper.
Optional: arrange non-pareille capers on top and cover with chopped black olives.