Wash peppers. Place directly on grill over high heat until charred, turn until all sides are blackened. Place in a bowl and cover for 10 minutes. When cooled remove stem, skins and seeds. To roast peppers inside, put in a 500-degree oven and repeat above process. Add fresh marjoram, parsley and chives, or whatever you have on hand, a drizzle of oil, and refrigerate.