Preheat the oven to maximum. Rinse pepper, dry, cut in half, put on a barbecue grill. Bake until the skin starts to bubble. Cover with foil or a towel, leave. Remove the peel, chop. Lemon juice mixed with vinegar, oil, minced garlic, salt and pepper. Pepper mix with the marinade and put into the refrigerator for 2-3 days.