Place the peppers on the grill in a single layer. (You may use a grill pan or basket, but we have carefully placed them across the grates with no lost peppers yet!) Cook for about 5 minutes, turning occasionally, or until peppers are lightly charred but still have some structure to them. (They shouldn’t flop over when you pick them up. Smaller peppers may cook more quickly.) Remove to a plate or bowl and serve them hot. To eat, pick the pepper up by the stem end and eat the whole thing, minus the stem.