I think I finally found the secret to roasting peppers! There are a number of ways to do it, but the easiest way I've found is to use the oven. Simply arrange them on a rimmed cookie sheet and bake at 400 degrees for 20-30 minutes, turning once or twice to prevent them from sticking. They blacken as much as when grilled, but the skin will puff up like a balloon, making it easy to pull off. Then, put them in a container and cover with a lid or plastic wrap, or you can even put them in a brown paper bag, folding the top down to close. This will allow the steam to finish loosening the skin. Allow them to cool for 10-15 minutes. Once they have cooled, pull off the skins. Don't rinse them - you'll end up washing their delicious juice down the drain. Also, put the skins in the trash, not the garbage disposal to prevent clogging your plumbing.
I usually freeze chopped, roasted red peppers in 1/4 cup portions in small bags so it's ready to use in my favorite "Roasted Red Pepper Hummus"recipe. And, 1/4 cup is a nice portion to throw into various other recipes.
2 garlic cloves, minced
1/4 t. cumin
Blend above ingredients in food processor until smooth.
Update: I just came home from a cooking demonstration where I learned two more tricks! 1) Coat the peppers with oil; this will allow them to get hotter. 2) Put the peppers in the refrigerator to cool - that will make them even easier to peel. I haven't tried it yet, but will the next time I roast a batch of peppers!