This is a great way of preserving vegetables and they taste great when added to pastas, salads or sandwiches. The peppers keep for 3 weeks when marinated, but you can simply re-use the oil and spices and add more peppers. Simply grill and remove the peppers skins before adding them to the jar.
Wash, de-seed and chop up your peppers in to chunks. Brush with olive oil and place on a grill to cook.
Place the cinnamon stick, cloves and chilli flakes in a pan with a few tablespoons of olive oil. Heat for a few minutes.
When the peppers are cooked remove their skins.
Place the peppers in an air-tight container or jar.
Add the remaining olive oil to the sauce pan and bring to the boil. Allow to cool and then pour in to the jar with the peppers.