To roast peppers, place whole bell peppers directly on grid on natural gas barbecue. Grill peppers over medium heat, turning occasionally, until blackened on all sides, about 15 - 20 minutes.
Alternatively, place whole bell peppers on a broiler pan. Broil peppers 5 inches (12.5 cm) from heat, turning occasionally, until blackened on all sides.
Alternatively, hold peppers, one at a time, with a long-handled fork over the flame of a natural gas range burner. Cook the peppers until blackened on all sides, turning frequently.
Place hot peppers in a bowl; cover with plastic wrap. Allow peppers to steam for 5 - 10 minutes.
Peel peppers under cold running water. Remove stems and cut peppers in half. Remove seeds and ribs. Use as directed in recipe.