Toss peppers in enough vegetable oil to coat.

Crank the burner on full blast. With long tongs, place each bell pepper on the edges of the center of the burner so the peppers are arranged in a circle directly in the flames. Torch each side until completely blackened.

Cover peppers in a mixing bowl with plastic wrap and let steam for 10 minutes

Pull tops off peppers gently. Lay pepper flat and scrape off char with the back of a small knife.