Recently I decided to make Spicy Roasted Red Bell Pepper Hummous from scratch, including roasting the peppers -- a bit labor intensive, but the results were pleasing to me and my Rosh Hashanah guests. After thinking about it for too long, I finally roasted some peppers the way my mother Angeline used to do it. It's not difficult.
gas stove, on a grill, or in the oven. I chose oven-roasting at 450 degrees rather than under the broiler to protect against burning holes in the peppers. Problems with peeling seemed to arise if the pepper was not thick-walled, making choosing those peppers at the green grocer key. Make sure they are firm and shiny.