Heat a large cast iron skillet over high heat until the pan is very hot. Add the peppers and cook, turning occasionally for 1 minute. Next, add a few slices of lemon. Cook until the peppers until they become fragrant and begin to blister, turn occasionally so they don't stick, about 5 minutes. Transfer to a serving bowl and drizzle with a little olive oil plus a squeeze more lemon. Season with salt and serve.