We’ve seen in Roast Peppers how to cook peppers and remove the skin. The peppers are cooked through resulting in a soft texture.
With this technique, it is possible to peel the peppers still keeping a bite, and an almost raw feel:
Using a fork or even a carving fork, sear the pepper over an open flame; when the skin starts blistering and looks like the picture above, place in an airtight contained (a plastic bag will do the job) to cool. Once cold, remove the skin.