I did another batch of peppers last night and this morning, and they turned out to be a little harder to peel but easier to seed. I have a feeling that letting the peppers dry for two or three days in a warm, light place made it easier to get the seeds out.
I also think these peppers were not quite as ripe as the ones in the first batch, so the flesh is firmer.
Now I have a basketful of eggplants, picked yesterday. I'm thinking some kind of layered eggplant & roasted pepper dish, maybe with tomatoes too. Cheese or not. Need to look through some cookbooks and do some Google searches for ideas.