Place peppers on a sheet pan lined with non-stick foil.

Place in a 450ºF oven for 40 minutes.

Rotate peppers a quarter turn every 10 minutes, until skin is somewhat blackened.

Place peppers in a metal bowl and cover with plastic wrap for 10 minutes to steam.

Remove peppers one at a time and place on a cutting board with deep grooves to catch juices. Using hands, rip pepper in half and remove stem with seeds attached. Peel away skin and discard.

Place peppers in airtight container and pour reserved juices over peppers for additional flavor. Store in fridge up to 5 days, or freeze up to 6 months.