AH-HA! Now I’m Cooking With Broadband

This I blatantly stole from E-how. Sorry. However, everyone should know how to do it.

1. Select a heat source. Peppers are best roasted over a live fire, such as a gas burner or a charcoal or gas grill. Lacking those, you can use a broiler.
2. Turn the heat to High (or turn on the broiler).
3. If using a broiler, cut the pepper in half and remove the stem, veins, and seeds. Place the pepper, skin-side up, on a broiler pan.
4. Coat the pepper lightly with oil.
5. Broil for 5 to 7 minutes, or, using metal tongs, place the flesh of the pepper directly in the flame of the burner or as close to the heat source as possible.
6. Rotate the pepper as the flesh closest to the heat blackens and blisters.
7. Remove the pepper when it has blackened completely.
8. Place it in a bowl and cover to allow it to steam (or put the peppers in a paper bag and close it).
9. After 15 to 20 minutes, scrape off and discard the blackened skin.
10. Remove and discard the seed pod, stem and inner ribs before using.