Turn the oven to warm up to 180-200 degrees. Bulgarian pepper to wash, dry. Baking tray lay a parchment paper. Put on it the pepper. Place the baking tray in the oven and bake the peppers until tender 20-25 minutes. Remove and cover with a towel, then peel is easily removed, allow to cool slightly.

Peel and seeds, it won't be long))) But the result will be excellent and not troublesome. Clean the peppers over a bowl to save the extracted juice.

In a sterilized jar add a portion of greens (I have dried Basil), pepper and a few cloves of garlic. Tightly fill the jar roasted peppers, it can be disassembled the same stripes. Put the remaining herbs and garlic. Pour in a jar 1/4 teaspoon of salt and pour vinegar (I used balsamic, it was very impressed by the pepper). Fill the peppers with the separated juice, then to the neck of the jars of olive oil. Pour the oil little by little, pressing down the pepper with a spoon to remove air from the jar. Cover with a lid and sterilized 7-9 minutes. Immediately roll up, put upside down and leave until cool.

Bon appetit! You can eat after cool down, or leave stored. PS you can do it in several small jars, and salt and vinegar just to put a little.