Wash peppers under cool water and pat dry. Slice around the stem, pull out stem and seeds, then cut along natural seams into 3–4 pieces per pepper. Small peppers can be left whole. Lightly oil the grill grate and preheat to medium heat. Optional: marinate pieces in Italian dressing or a 2:1 olive oil-to-balsamic mix with salt and pepper for 10–15 minutes, or overnight for deeper flavor.

Preheat grill to medium heat and oil the grate. Place pepper pieces skin-side up, 4–5 inches from heat. Grill 3–5 minutes until skin blisters. Flip and grill 5–10 minutes more, turning as needed for even charring on all sides. For whole peppers, grill 8–10 minutes total, turning frequently. Cover with lid if available to add smokiness. Indoors: use a grill pan and cover with a metal bowl. Skin blistering and blackening signals doneness.

Transfer peppers to a plate and serve warm. Done when skin is blackened, blistered, and peels away in papery layers, and flesh is soft and tender. Don't pull them early—undercooked peppers turn tough and rubbery with no char flavor. Finish with cheese, herbs, or extra seasoning if desired. Serve as a side or use in other recipes.