To roast sweet peppers:
Halve peppers; remove stems, seeds, and membranes. Place peppers, cut side down, on a foil-lined baking sheet. Bake in a 425 degree F oven for 20 to 25 minutes or until skin is bubbly and browned. Place in a clean brown paper bag; seal and let stand for 10 to 30 minutes or until cool. Peel and use as directed.
