Preheat the grill to high. Wash and halve the peppers.
Remove the seeds, stalks and the white inner skins.
Place all the pepper halves, skin side up, on a baking tray lined with baking paper. Grill for 15 minutes until the skin bubbles and starts to blacken.
For the marinade, mix together the lemon juice, salt, pepper and oil.
Peel and slice the garlic.
Remove the peppers from the grill and cover with a wet cloth. Leave to cool.
Peel off the skins and cut the flesh into wide strips.
Cut into wide strips.
Place in a shallow dish.
Scatter over the garlic slices and pour over the marinade. Cover and chill in the fridge for at least 2 hours.