Place the pepper onto a gas stove burner.

Turn the burner on high and allow the pepper to char.

When one side is charred, carefully turn the pepper with heat resistant tongs.

Char the pepper until all the skin is black and brittle.

Place the pepper into a zip top bag and seal. This will steam loose any burnt skin.

After the pepper has steamed, place it in a bowl of water or under a faucet.

Pull away the burnt skin.

Rinse the pepper once all the burnt skin is removed.

Pull the stem out of the roasted pepper. Most of the seeds will come away with the stem.

Make a slit down one side of the pepper to open it flat.

Rinse the pepper once more to remove remaining seeds. Pull the ribs (the white between pepper sections) out.

You are left with a roasted, skinless/seedless pepper.