This isn’t really a recipe, just instructions on roasting peppers. You can roast ANY kind of pepper.
It’s easy and fast. Just put them on the grill, whole. No need to prep on any way, just put them on there. Turn occasionally to be sure the peppers are blackened on all sides. Easy!
Once they’re blackened, remove from the grill, let cool, then peel the skin right off. Remove stem and seeds and they’re ready to eat. These can be stored for a week in the fridge or frozen if placed in a freezer bag, tightly sealed, for up to 6 months.
You CAN do this on a gas stove in the kitchen, but be careful and forewarned that it will smell up your house for a while.