I love roasted peppers! Peppers are good on their own, but roasting them gives such a wonderfully sweet smokey flavor. I picked up a bag of poblanos at the farmer's market and wanted to roast them for tamales. You can roast any peppers that you choose. I've also done red peppers and anaheims and they were delicious as well.
To roast, I stick a fork into the pepper and roast over the stove on a high flame. If you have an electric stove, you can do this in the oven under a broiler or also over an outdoor grill.
Be very careful not to get the handle of the fork too close to the flame. Rotate your pepper through the flame until all sides are blackened.
Once you have roasted all the peppers, let them sit until cool. The blackened skin easily peels right off.
Don't rinse your peppers in water once they have been roasted and skinned! You will lose all of your flavor if you do that.
Remove the seeds and use the pepper right away or store for later use.
I freeze them and also pickle them to use in cooking throughout the year.