Tenderizing vegetables (chili pepper) I am trying to emulate a hamburger recipe I ate at a restaurant with some green chili pepper (Chile Verde) which I really enjoyed.
My problem relies on how to cook it, if I just use the pan it burns or does not reach the soft consistency I am looking for.
Is there any way I can easily tenderize the chili pepper?
Roast in a hot oven, over grill or direct flame, or in cast iron. Whole...until skin is dark and blistered. Remove from heat carefully.  Place in a bowl and cover with plastic.  Allow to cool.  The peppers will continue to steam as they cool.  Wipe off skin. Then de-seed and dice.  They will be tender.