Oven Broiler Method:
Cut out the stem of each pepper and cut it in half lengthwise. Remove and discard the stem and core and any seeds and white membrane. With the skin-side up, use your hand to gently flatten each pepper half. You can cut off the end bit to help flatten them, if you want. Repeat with all peppers and lay them flat, skin-side-up, in a single layer, on a baking sheet lined with foil.
Heat a broiler. Place the peppers under the broiler and cook until the skin is charred pretty much all over. Since most broils are not 100% even cooking, You may need to turn and rotate the pan a few times to get them evenly charred. Watch them carefully, while you want the skin charred, you don't want to burn the whole pepper. Some will cook much more quickly than others, remove them, and place them in a plastic ziploc baggie, or a bowl and cover with plastic wrap. but continue cooking the not-yet-done ones.
Once you have all the Peppers out of the oven, let the peppers sit (in a plastic baggie or a covered bowl) about 15-20 minutes for the skin to separate from the pepper a bit more, and allow them to cool for easier handling.
After the peppers have sat, simply peel off the blackened skin - it should slip right off. For less mess, you can do this under cold running water.
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