1. Preheat the oven to 480°F (250°C). Line a baking sheet with baking parchment and set aside. Sterilize the glass jars.

2. Wash and dry the bell peppers, cut them in half lengthwise, and remove the seeds. Place them, skin side up, on the baking sheet and grill/roast them in the upper third of the oven for about 10-15 minutes. The skins of the bell peppers should have turned black and blistered in several spots. Remove the baking sheet from the oven and cover the bell peppers with a damp kitchen cloth. Let the bell peppers steam out for about 10 minutes, then peel the skins off the bell peppers.

3. Add water, vinegar, salt, garlic cloves, and bay leaves to a small pot and bring everything to a boil. Add the grilled bell pepper pieces in small batches to the pot and blanch them for about 30-45 seconds, then remove and drain them on a wire rack. When everything has been blanched, divide the garlic and bay leaves among the sterilized glass jars, add a few peppercorns, and then pack the bell pepper pieces into the glass jars as compactly as possible. Pour oil over the bell pepper until everything is covered. Close the glass jars with their lids and let them sit in a cool place for a few days before using them.