Bell pepper
Paprika
Blacken the skin completely. That is the point.
On the grill
Grill whole over direct heat until the skin is properly black and blistered all round, then put it in a covered bowl for ten minutes. The trapped steam lifts the skin off in sheets.
From your June cook: peppers alongside the karré at 105 °C softened but never blistered. They want considerably more heat than the meat does.