Peppers are always best roasted and peeled at home.
Roasting peppers imparts a subtle flavor to them, softens their texture, and makes it easy to remove the skin, which some people find hard to digest. For roasting, choose thick-fleshed peppers that are boxy in shape- they will char more evenly and be easier to peel. Here are two ways to roast a pepper:
Turn the gas burners on high and, working with a pair of long-handed tongs, place the peppers on the grates, directly over the flames. Roast the peppers, turning them as necessary, until evenly blackened on all sides, about 8 minutes. Remove the peppers, place them in a bowl, and cover tightly with plastic wrap. Let stand until they are cool enough to handle.
Or place a rack in the uppermost position and preheat the oven to 475 degrees F. Put the peppers on a baking sheet and roast them, turning as necessary, until all sides are evenly blackened, about 12 minutes. Remove the peppers to a bowl and cover tightly with plastic wrap. Again, let them stand until they are cool enough to handle.