One of the things I was most excited about when I went from a glass-top electric range to a gas range was that I could fire-roast peppers on the burners.
It's simple. Just put the peppers on the burners.
Turn them as they begin to char.
And when they look hopelessly burned, they're ready to come off the flame.
Then the peppers need to rest a bit, so they need to go into a plastic bag or in a covered bowl. This makes it easier to remove the skin. The burned bits slip off with no encouragement at all, but even the few parts that aren't charred come off with little effort.
Here's the fire-roasted green pepper, after it was peeled and diced: