Wash and bake the pepper at 180 degrees for 30-40 minutes depending on the size of the pepper. Place still hot pepper in a bag and tie it tightly, leave for 15 minutes, then remove the skin from the pepper.
For the sauce, mix the garlic, honey, oregano and soy sauce passed through the press. Oregano is optional.
Cut the pepper into strips, season with the marinade and refrigerate for 4-8 hours.
This appetizer is perfect for meat and fish. Bon Appetit!!!