Preheat your oven broiler and place a rack on the highest level.
Cut the tops off all of the peppers, then cut each in half through the stem.
Remove the seeds and veins before roasting.
Wrap a baking sheet in foil, then place the pepper halves skin side up on the foil.
Broil until skins are completely black.
Place the peppers in a zip-lock bag and seal to steam (about 5 minutes).
Remove the peppers from the bag and peel away the skin.
Freeze for later use or refrigerate for use.