Wash and dry your bell peppers, then slice off the 4 sides. Use your knife to carefully remove the seeds and white pith, then place the peppers cut-side-down on a baking sheet. (You can line your baking sheet with foil for even quicker clean up later!)
Place the baking sheet under the broiler for about 10 minutes, until the the skin is blackened.
Carefully remove the hot peppers from the pan, and place them in a glass container topped with an airtight lid. Leave the peppers in the sealed container for about 15-20 minutes, until they are cool enough to handle.
They should be nice and steamed when they are cool, and the skins will easily peel off using your fingers. Discard the skins, and use your roasted peppers however you like!
Leftover peppers can be stored in the airtight container in the fridge for up to one week.