Place the bell pepper directly on the grate closest to your flame. The bell pepper will cook for 5-6 minutes, turning it every 2 minutes, until the exterior skin is blistered. Remove the bell pepper from the grill and put it in a zip top plastic bag. Seal most of the top of the bag and let the pepper steam in the bag for 2-3 minutes. Remove the pepper from the bag and peel off the skin, take out the core, seeds, and stem and dice the roasted bell pepper.