Place the bell peppers on a baking sheet and we'll use this as a guide to the oven rack position. Have at least 4" of space between the top of the peppers and the flames.
Turn oven to broil. Roast 5 minutes, use tongs to flip. Repeat 3-4 times, until the skin is blackened.
Remove blackened bell peppers to a large bowl. Cover bowl with plastic wrap to steam the bell peppers. When cool enough to handle, peel away the blackened skin with a paring knife or your hands.