Halve the peppers, clean and wash them and place them on a greased baking tray with the skin side facing upwards. Roast the peppers in a preheated oven (electric cooker: 225 °C/ circulating air: 200 °C/ gas: see manufacturer) for 20-30 minutes until the skin turns dark.
Add the garlic with skin to the baking tray about 5 minutes before the end of the cooking time and cook until done. Remove the baking tray from the oven, cover with foil and let it rest for about 15 minutes.
Peel the skin off the peppers. Cut the pods into strips. Peel garlic and cut into slices. Mix paprika and garlic in a bowl and season with salt and pepper. Place the peppers in clean, well-closed jars, pour olive oil on top so that the peppers are covered with oil.
Close the glasses and refrigerate until serving. Roasted bread tastes good with it.