Set your oven to broil (that’s when the burner on the roof of the oven goes instead of the bottom one).
I am used to roasting my peppers whole and then dealing with all the nonsense of soggy seeds later, but my mother showed me a new trick that makes doing it even easier. She seeds and chops the peppers first, then bends the pieces so that they lie flatter against the baking sheet. You can spray the sheet as well if you are concerned about sticking.Roast the peppers for about twenty minutes (depending on the heat of your broiler), or until the skins are bubbled and blackened.Before they have a chance to cool, chuck the whole lot into a brown paper bag and roll it up. This will allow the steam from the hot peppers to ease off their own skins.Once the peppers have cooled, rip open the bag and peel off the skins, easy peasy.