Removing the skin from Peppers - A few ways to roast them

The fork method (with a gas stove)

This method is the best when you're only doing 1 or 2 peppers

Stick a form into the end of the pepper, or hold it with a tong, and rotate it over the flame on a gas stove
Keep rotating the pepper on the fork until the outside chars and the pepper softens
Place the pepper in a paper bag and close the top
After a few minutes steaming in the bag, the skin will peel off easily
OR
wrap the pepper in heavy duty aluminum foil and place it on the burner
Rotate it every 5 minutes (for 20 minutes total) using tongs
When it's finished, unwrap and place the pepper in a paper bag and close the top by rolling it up.
After a few minutes steaming in the bag, the skin will peel off easily

The Oven Method - best when you have a lot of peppers to roast and peel

Preheat oven to 400 degrees
Cover a baking sheet with aluminum foil
Place the oven rack on the upper half of the oven
Lay the peppers out on the baking sheet
Let them cook for about 20 minutes
Turn the peppers using tongs
(remove the baking sheet from the oven when you turn them so the temperature doesn't drop)
Cook them for another 20 minutes or until they are charred and the pepper collapses
When the peppers are finished, place them in a paper bag and close the top by rolling it up
After a few minutes steaming in the bag, the skin will peel off easily