Babybear really likes these and they are easy to make so I'm happy to oblige.
You can grill the peppers or oven-bake them but I find the easiest thing to do is stick a fork into the bit where the stem is and then lay it onto the gas ring… I mean, I'm not actually recommending that you do that as it's probably some sort of hellish fire risk so I couldn't possibly… but it's certainly what I do. Turn the pepper round when it starts to soften and bubbles of brown/black start appearing. Should smell LOVELY, by the way.
When it's done all over, stick it in a plastic bag and let the skins steam for a while. I tend to wash/rub off the burned bits under a cold running tap which has the advantage of cooling the peppers down. There was some publicity a while back about burned things having a carcinogenic effect so I am always pretty careful to scrape off any bits that are left.
Don't get me wrong, these aren't completely soft peppers, they still have a bit of bounce to them, but the gas ring thing takes about 5 minutes and really takes the edge off the raw taste which I myself amn't that fond of.
Then, you know, slice the three cheeks of the pepper and then you'll probably be left with one longer thinner bit. Oh god, you know how to cut up a pepper. I think I normally cut the bumcheeks in half (ouch!) so I end off with a good few long pieces.
Anyway, spread some Philly or cream cheese on the slices and there you have it. Babybear likes them and you can leave the pepper pieces in the fridge for a couple of days. God knows I've probably totally over-explained this 'recipe' but the point is that at least it's not more bread and cheese…it's peppers and cheese.