To roast the peppers under the oven broiler, arrange an oven rack 6 inches from the broiler and preheat on HIGH. Then, broil the peppers, turning every few minutes, until the tops are blackened and blistered but not ash white, about 5 minutes in total.
For easy cleanup, line a baking sheet with aluminum foil and preheat your oven to 500 degrees. Roast the whole peppers in a single layer on the prepared sheet, turning them occasionally for even browning, until the skins are blackened and blistered but not ash white, which takes about 30 to 40 minutes.
For smoky roasted peppers, turn a gas burner to HIGH and char the peppers directly over the flame using tongs to turn them occasionally until blackened and blistered, but not ashy.
Transfer the peppers to a bowl, cover tightly with plastic wrap, and let them stand for about 20 minutes, until cool enough to handle.
For stuffing, carefully rub off and discard the blackened skin, leaving the stem intact (gloves recommended).
For chopping the peppers, remove and discard the stem and seeds, then cut them into quarters lengthwise and chop.
