Preheat your oven to 475°F.

Put pepper lobes skin side up, cut side down, on a baking sheet or pan. (I always line my pan with aluminum foil because the sweet juice that the peppers exude burns on the pan and cannot be cleaned off.)

After 10 minutes, when the peppers are beginning to blacken, reverse the pan so that the peppers cook evenly.

After another 10 minutes, when the peppers are well blackened, take them out of the oven and let them rest till they're cool to the touch.

Peel the blackened and blistering skin away from the peppers. No need for steaming the skins off in a paper or plastic bag, they're ready to come off.