Begin by washing and drying 2 to 4 bell peppers of your choice, ensuring they're clean and ready for grilling. Slice each pepper in half lengthwise, removing the seeds and white membranes.

Drizzle olive oil over the halved bell peppers, using your hands or a brush to coat them evenly. Sprinkle with sea salt, ground black pepper, and dried oregano if desired.

Preheat your grill to medium-high heat, about 400°F (200°C). Place the peppers on the grill, skin-side down, for 5 to 7 minutes until the skin blisters and chars lightly.

Flip each half over, placing the flesh side down on the grill. Grill for an additional 2 to 3 minutes until the flesh is soft and slightly caramelized.

Remove the peppers from the grill and transfer them to a serving plate. Optionally, sprinkle minced garlic over the still-warm peppers.