Jenny, maybe you could try peeling the peppers... there seems to be a number of different methods; here's a link that discusses several ways to do it:
http://cooking.stackexchange.c...
Disclaimer: I've tried charring and peeling peppers and kind of ended up with a mess
However, the last method mentioned on that page, which they call "concasse," was recently recommended to me by a new member of our extended family, who is a trained chef -- I haven't tried it yet, but seems like it could work! (from that website: "You could try to concasse the pepper. Make light cuts through the skin (not through the flesh) then submerge in boiling water for 30 seconds, then shock in ice water? Maybe the peels get loose the same way a tomato releases its skin when treated this way.")
