Roast three olive oiled red peppers in a 450º oven for about 20 minutes / Remove from the oven when skins are becoming charred / Cover immediately with a piece of foil and let sit for 20 minutes longer / Remove
charred skins from peppers along with seeds and place in a blender or food processor / Add a couple of tablespoons of olive oil, 1/4 teaspoon red pepper flakes, 1/2 teaspoon or so of cumin and turmeric, salt & pepper to taste / Process and adjust flavorings to suit yourself.
Remove the charred
skin from the peppers and chop.
No, you are not suppose to remove
the skin from any pepper when you are stuffing them.
Peel
the skin from the peppers and remove the seeds.
This process will loosen
the skin from the pepper, making it easier to peel later, if you are so inclined.
Remove
the skins from the peppers once they are cool enough to handle.
In the meantime, remove
the skin from the pepper and break it using a pestle and mortar.
Peel
the skins from the peppers - they should slide right off.
Then, peel
the skin from the pepper and discard.