Step 1: Line a baking sheet with aluminum foil or parchment paper to make cleanup easy.

Step 2: Rinse the peppers under cool running water and pat them completely dry with a kitchen towel.

Step 3: Preheat your broiler to high heat for 5 minutes and position the oven rack about 4 inches from the broiler element.

Step 4: Arrange the whole peppers on the prepared baking sheet, spacing them about 1 inch apart.

Step 5: Broil the peppers for 25 to 30 minutes, rotating every 5 to 7 minutes with tongs, until about 75% of the skin is blackened.

Step 6: Transfer the charred peppers to a bowl and cover tightly with a lid or foil to steam for 10 minutes.

Step 7: Once cool enough to handle, gently peel away the blackened skin using your fingers or a paper towel without rinsing.

Step 8: Cut each pepper in half lengthwise and remove the core and seeds.

Step 9: Slice the peeled peppers into strips, place them in a serving bowl, drizzle with olive oil, scatter sliced garlic, and season with salt, black pepper, and balsamic vinegar.

Step 10: Let the peppers rest at room temperature for at least 15 minutes before serving to allow the flavors to meld.