By An Edible Mosaic
Cut the peppers in half and remove the seeds. Add all ingredients except the parsley to a gallon-size zip-top plastic bag. Squeeze out the air, seal the bag, and massage the ingredients into the peppers.
Preheat the grill to high heat. Place the peppers on the grill skin-side-down (reserve the marinade). Cook until the peppers are charred on both sides, about 5 to 8 minutes per side, flipping once halfway through.
Once you remove the peppers from the grill, immediately put them into a bowl and cover the bowl with plastic wrap. Let the peppers sit for 10 minutes, and then you can easily peel off the skin.