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My method is very similar to Steve's only I use the gas burner on my stove top. Turn often using tongs. Then when the outsides are blackened, I place them inside a paper bag & then inside a ziplock bag. By the time the peppers are cool enough to handle, the skins can usually be slipped from the pepper. A paring knife comes in handy for those hard to remove area's - simply peel it like you would a boiled potato.