Roasting peppers is a great way to use what needs to be cleared out of your produce bin.
Here's a cheat sheet to help get you roasting:
Char them first
You have a couple of options for blackening the skins, which softens the peppers, lends a charred flavour and facilitates the removal of the skin. If you have a gas oven, you can do this directly over the open flame on your burners.
Pay close attention, using tongs to turn the peppers until they are blackened all over. You can use the same technique on a grill, too.
Another method: America's Test Kitchen suggests cutting the tops and bottoms off the peppers and then making one cut in the main body of the pepper so that you have one long strip you can lay flat on the sheet along with the sliced tops and bottoms.
This eliminates the need to turn the peppers, and also lets you seed and stem them before, rather than after, cooking.
Steaming the peppers helps loosen the skins for easy peeling. A lot of instructions call for placing the peppers in a bowl covered with plastic wrap, or even a paper or plastic bag. For the least amount of waste, I prefer to put the peppers in a bowl and cover it with a plate. Even a glass pie dish will do the trick. Let the peppers steam, covered, for 15 to 20 minutes.
Peel and seed
At this point, the skins should be fairly loose from the flesh of the pepper. Use your fingers to pull them off, getting rid of the stem as well. Cut or tear open the pepper to remove the ribs and seeds.
It can be a bit messy, so have a towel to wipe off your hands, or run them under the sink. Don't rinse the peppers themselves, or else you will be washing away flavor, too.
You can wear food-safe gloves, if you prefer, which come in handy if you're working with spicy peppers.
Use or store
Depending on what you're using them for, at this point you can cut the peppers however you like - diced, in strips, or even just halved.
Store them in the fridge in an airtight container for a few days.
For short-term storage (also no more than a few days), you can submerge the peppers in olive oil and refrigerate. Don't be tempted to add garlic or onion, since they can be contaminated with botulism spores that love growing in oil.
You can also freeze individual packets in bags or plastic wrap or layered in a container separated by wax or parchment paper.
Or freeze strips or pieces on a lined baking sheet, and once they're frozen, pack into a bag. If you like to can, you could of course preserve them in jars.