Preheat the oven to 500 degrees F (260 degrees C). This can also be done on a BBQ.
Cut the peppers into quarters. Remove the seeds and the membranes.
Spread peppers out on a baking sheet.
Roast the peppers until the skin blisters and turns black.
Remove from oven and cover with plastic, or a tea towel, or place in a paper bag until cool. The skins should peel away off of the peppers easily when cooled.
Use immediately or freeze or pack in olive oil in a jar, refrigerated for up to two weeks. Good for pizza, sandwiches... you name it.