Start by coring and chopping your peppers into around 4 pieces each.
Grab yourself a big, non-stick and heavy bottomed pan and put onto the highest heat of your hob. This is going to smoke, so keep this in mind if you have fire alarms nearby because they may go off.
Once hot, add a splash of hot water to the pan along with your tamari sauce. Place your peppers skin side down and evenly in the pan, rather than just throwing them in. They need their own space to cook on both sides.
Sprinkle your peppers with the chili, pepper and garlic.
Keep your heat on the highest setting and let your peppers char up completely on the first side. You will need to keep adding splashes of hot water every time your pan starts to smoke up too much, but don't be scared of letting them dry out a bit to char. The process of charring and splashing with hot water may take around 6-8 minutes. Once you have desired charring on your first side, turn your peppers over and let them cook a little more. Push them down slightly with a spatula now you are on the side that won't be touching the pan properly due to the different shape of the pepper. Do this for another few minutes to make sure they are soft and cooked through. Keep splashing with hot water to prevent smoking and drying as you go. Lastly, turn off heat but keep your pan on the heat source. Add your lemon juice and stir into your peppers. This should create a slight jus when it mixes with the blackened peppers and the pan juices. Add a little more water if you want more jus, but don't over-do it or you'll water down the flavours.
Serve as a side dish, or alone with rice, quinoa or pasta.
