Roasted sweet peppers are a commonly found for sale in jars or cans for about $6/16oz. Organic roasted peppers can be even more expensive. Making your own fire-roasted peppers, however, is exceedingly easy and inexpensive. Preserving is easy by canning them in jars with water and citric acid, or just pack them in freezer-proof containers and freeze portions for the winter. I used a hot barbecue grill for this recipe, but you can hold them over an open flame on your gas range, or on a baking sheet under a broiler. The main point is to use high heat to blacken and blister the skins of the peppers. This flavors the meat of the peppers, while also allowing the skins to separate easily for removal.
Heat grill to a high heat (about 550 degrees) Place red, yellow, or orange sweet peppers on the grill, turning to blacken all sides.
Remove from heat and immediately place the peppers in a plastic or paper bag. Alternately you can put them in a bowl with a lid. Allow the peppers to steam for a few minutes, or until they are cool enough to handle.
When the peppers are cool enough to handle, gently rub the skins away from the peppers and discard. Remove seeds and stems as desired. Use in recipes, or freeze. Let cool completely before freezing.