I just found an awesome video on Cooks Illustrated that illustrates a better way to roast bell peppers over open flame.
Here’s the link.
Set the oven to broil.
Cut the top and the bottom off the pepper. Pluck or carve out the stem from the top. Cut the middle section vertically so the pepper now lays flat. Carve away the membrane and seeds from the pepper.
Set foil on a baking sheet. Place the peppers skin side up on the sheet.
Place the peppers in the oven on the top-most rack, 2-3 inches from the heating element.
Broil the peppers until spotty brown (2-3 minutes) and then reverse the pan position in the oven. Broil until charred but the flesh should still be firm.
Remove the peppers form the oven and transfer to a large bowl. Cover the bowl with plastic wrap and let sit for 15 minutes.
Remove the peppers from the bowl and start peeling the skins where the skin has bubbled and charred the most.