I forget which of my multifarious cookbooks this technique hails from, but it was probably Cook's Illustrated. Dirt simple, foolproof, tastes way better than jarred.
Line a baking sheet with foil.
Halve your peppers, removing stem, seeds & white stuff.
Brush the cut edges and the skin with olive oil, place cut side down on foil.
Move an oven rack as high as it'll go and broil on high until the skin is totally black, 10-15 minutes on my weak-ass stove.
Stick the blackened peppers in a plastic bag and twist it shut- let them steam for 20-30 minutes.
Peel skins off cooling peppers- they should come off in one piece.
easy peasy.
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