Preheat the oven to 400°F (200°C).

Place the red bell peppers on a baking sheet and roast for about 20 minutes until the skin is charred.

Remove from the oven and let them cool before peeling off the skin.

In a blender, combine the roasted peppers, garlic, olive oil, salt, black pepper, and balsamic vinegar.

Blend until smooth and adjust seasoning to taste.