I've done them two ways:
Cut into strips and deseeded along with a sweet onion and tossed with olive oil, worcestershire and fajita seasoning. Cook in a grill pan on the grill. We put these in beef and chicken fajitas.
The other is to cook on a hot grill until the skin blackens. Let cool then peel the skin off, chop and deseed. These are good in a grilled corn, poblano and avocado salad, with some chipotle peppers in adobo sauce, red onion, honey and lime juice.,
