I go through a lot of these things, especially in the summer. Far more sweet peppers get run through the outdoor gas grill than anything else I can think of. And practically every one of them is whole roasted.
This won't take but a minute, I promise.
All you do is fire up the grill and bring the temperature to around 400 degrees F or so. Then lay the peppers down and close the cover; flip them a couple times so that they cook evenly. (This works just as well in an indoor oven, but use a pan for the peppers to catch any moisture that leaks out.)
Once they're cooked toss the peppers into a brown paper bag and roll the top of the bag closed. This helps the skins to separate and peel off more easily.
Leave the peppers in the bag until they cool to room temperature, then peel them, remove the inner seeds and slice into whichever size pieces you prefer.
Toss the peppers with some garlic and extra virgin olive oil, then season with salt, pepper, and any herbs you might like. (Many people use vinegar as well, but I don't.)
And there you go. You can eat them right away or they'll keep for a while in the fridge.
Around here they don't last more than a day or two, and so pretty soon it's back to the grill for another round.