How do I skin a bell pepper without the flesh turning mushy?

Howdy! So I followed an recipe to roast the skin off of a pepper ball, but it was a utter failure. The skin stayed firm, but the pepper turned into mush.

I just, isn’t there any easier way to skin an pepper bell and still have it be mostly raw? I don’t have any open fire to work with.

submitted by /u/Frothing_Coffee
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