Many recipes call for roasting peppers to remove the skin and intensify the flavor of the vegetable.  To roast peppers, place them whole on a large baking sheet.  Bake at 500 degrees for 20 minutes or util the skin is blackened and charred.  Immediately place the peppers in a paper bag, and seal the top.  Refrigerate the peppers 10 minutes or until they cool.  Peel away the skin with your fingers, and discard the seeds, Proceed with the recipe as directed.