A single pepper can be roasted directly on a gas burner. Lay the pepper directly over a high flame and cook turning as needed until the skin blisters and blackens. When the pepper is completely charred transfer it to a medium bowl, cover with a plate or lid. Let cool completely. To peel the pepper, wrap it in a paper towel and rub off the charred skin. With an electric stove or for more than 1 pepper: Preheat a broiler. Cut the peppers in half through the stem. Remove the seeds. Lay the peppers cut-side down on a roasting pan. Set the pan on the upper most rack from the broiler. Cook until the skin chars, about 5 to 10 minutes. Rotate the pan, as necessary, so the peppers char evenly. Cool covered, then peel.