I prefer roasting peppers on the burner directly over the gas flame on my stove top. I place the peppers directly on the burner (medium heat) and turn frequently with tongs to allow the skins to blister and blacken. When the peppers are charred, I remove them from the fire and place in a food paper bag. Fold and close the upper portion of the bag. The steam that will form in the bag will help to remove the skin.
Let cool for about fifteen minutes or until you can easily handle the peppers. Split the bag open and use a paring to peel off the skins. Cut off the stem end and slice the peppers open. Remove the core and seeds and cut into strips. Once finished, fold the bag and discard all debris. I serve the roasted peppers as an antipasto or a side dish by adding extra virgin olive oil, slivered garlic and salt to taste.
You can also roast whole peppers over a very hot wood or charcoal fire. If you don't have an open fire, you can also roast peppers in the oven or under a broiler. Put the peppers directly on the oven rack and roast until blistered and charred. Proceed as above.