Preheat the oven to 425°F. Line a baking sheet with foil. Place the peppers on the baking sheet and roast for 30 minutes or until the peppers are puffed and the skin is blackened in spots.
Remove the peppers from the oven where they will deflate as they cool. When they're cool enough to handle, peel the blackened skin away from the fruit and discard. Pull out the stems and the seeds, and scrape away the ribs. Slice into ribbons or keep whole.