These instructions for roasting peppers, either over a flame, under the broiler, or on the barbecue, are taken from Epicurious.com.
How To Roast Peppers
- Sweet or hot peppers whole
- Olive oil
Coat peppers lightly in oil. Using a long-handled fork char the peppers over an open flame, turning them, for 2 to 3 minutes, or until the skins are blackened. (Or broil the peppers on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15 to 25 minutes, or until the skins are blistered and charred.)
Transfer the peppers to a bowl and let them steam, covered, until they are cool enough to handle.
Keeping the peppers whole, peel them starting at the blossom end, cut off the tops, and discard the seeds and ribs. (Wear rubber gloves when handling chilies.)
Emily's note: I have never done it but I believe you can achieve the same affect in the barbecue.