Roasted peppers are a delicious addition to many recipes, but who wants to spend all that time constantly turning a whole pepper to get it charred? Why not just cut the pepper into panels that can sit flat on the heat?
To cut the panels, place the pepper stem end up and slice a flat "panel" off one side, being careful to avoid most of the core. Repeat this cut three more times to give you four flat panels. Discard the core (stem, seed, and most of the ribs). Roast away!