Wash peppers. Place directly on grill over high heat, turning until all sides are charred. Enclose in a bag or a covered bowl and let steam until cool enough to handle. Once cooled remove skins and seeds. I just peel off with my hands and scrape out the seeds. To roast peppers inside, put in a 500-degree oven and repeat the above process. Add fresh marjoram, parsley, and chives, or whatever you have on hand, a drizzle of oil, and refrigerate or freeze.