Wash and dry the peppers. Broil under a preheated broiler as close to the heating element as possible, or on a rack on the barbecue grill. Cook and turn them as the skin chars to black. Roast until skin is completely black. Allow peppers to cool uncovered. Peel the peppers with a sharp knife and paper towels. Do not hold under water as this washes away the flavor. Cut in half and discard the seeds and the white ribs. Cut into strips about 1/2" wide, if desired.
The peppers are now ready to be served all'olio with a little lemon juice, or to be used in other recipes.