Slice each pepper in half lengthwise and remove the seeds, veins and stem part.
Place the peppers cut side down on a baking pan that is lined with aluminum foil. Squash them flat with your palm, if needed to ensure that all the skin is facing up.
Place an oven rack on the top most rack in your oven which should be just a few inches below the broiler. Preheat the broiler for 5 minutes (on high).
Once preheated, let the peppers roast for 4 to 7 minutes. The skin will quickly start to bubble and char black. Leave them in long enough to char most of the skin.
Immediately after removing the roasted peppers from the oven, place them in a medium heat-safe bowl and cover it tightly with plastic wrap for 5 minutes.
Carefully remove and discard as much of the skin as possible - ideally all of it.