One of my favorite foods is roasted peppers, so I grow a bunch every summer. I had a good crop of padron, shishito, california, and Hungarian hot wax peppers, so I would pan sear them for a side dish or snack. All you have to do is sear them really high for about 5 minutes until they color, and then turn down the heat and cook them for another 10 minutes until they are flimsy. Then put a good amount of lime and salt and eat. I like to cook them whole with the stems and seeds because the sweetest part is the seed pod right under the stem.
