place peppers on a rimmed baking sheet or broiler pan and broil, turning often with tongs, until blistered all over, about 8 minutes.

While warm, stick the peppers in a glass or metal bowl and cover tightly with plastic wrap. Let stand until cool enough to handle.

Remove the peppers from the bowl and peel off the skin. Cut out the stem and ribs, toss the seeds, and your done.