Of course, if you have an outdoor grill, you can use that to grill the peppers. Once peeled, some people rinse the peppers to get all the seeds off, but others feel that washing them removes some of the flavor. Personally, I keep a bowl of cool water while I’m peeling the peppers and dip the peppers in quickly, to get rid of the seeds. Chile peppers have thinner flesh than bell peppers, so you may not get those generous, picture-perfect slices of roasted bell peppers like you would with large bell peppers – although this technique works the same with bell peppers, if you’d like to roast those. But it’s not important; it’s the flavor that’s so special. Chiles really vary in terms of thickness, density, and so forth; some will be easier to peel, and others might ne trying for those of you (or I) with OCD. But once they’re all roasted and peeled, by the time you’re drizzling them with olive oil, you’ll be congratulating yourself on a job well done.