ROASTED BELL PEPPERS
Clean and dry Green, Red and Yellow Bell Peppers. Place on top stove burner on moderate heat. Turn occasionally allowing the skins to char. After turning where all sides have roasted and charred, place in a large plastic bag, while hot and let set for 15-20 minutes. Then remove skin, stems and de-seed.

These can be cut in strips, left in halves or chopped, then placed in small plastic bags and frozen for future use. They will accumulate some juices, which can be added to cooking as well.