Place whole bell peppers over direct medium heat and grill until the skin is evenly charred, about 10 to 15 minutes. Turn every few minutes. Remove peppers from the grill, place in a paper bag and seal the bag tightly, allowing peppers to steam for 5 to 10 minutes. Remove peppers and peel the skin away. Cut off stems and remove seeds.

Serve atop burgers, on kabobs or as a memorable vegetable side.