Preheat your grill to medium high.

Stand a bell pepper on its bottom on your cutting board. Use a sharp knife to cut slabs of pepper away from the seedy stem and core. Discard the cores and set the pepper pieces in a bowl. Repeat until you've prepared all of your peppers this way.

Lay the pepper pieces, skin side down, on the heated grill. Grill until the skin is blistered and black, flip the pieces and cook for just 1 minute. Transfer the cooked pieces to a 9-inch x 13-inch rimmed baking dish. Cover gently with plastic wrap or foil and let them cool until they are easy to handle, about 20 minutes.

Put a wide-mouthed canning funnel into a large jar, drop the slices of garlic into the jar and set it near your work station on the counter. Slough the blistered, blackened skin off of each pepper slice, then slide the slice into the jar via the funnel. Repeat until you've done all of the pepper slices. Don't cram the peppers in, they will compact themselves sufficiently and you want to leave room for the oil to circulate.

Heat some olive oil in a heavy-bottomed saucepan over medium heat until it registers 200°F on an instant read thermometer. Ladle the olive oil into the canning funnel until the peppers are completely submerged. Use a long chopstick or skewer to slide down the sides of the jar to release air bubbles. Add more oil to keep the peppers covered if necessary. Add a new two-piece lid to the jar and let cool for about an hour before sticking into the refrigerator.

These peppers will keep for 3 months as long as they are properly refrigerated. For longer storage, transfer the peppers and their oil to a zipper top bag and freeze for up to a year.