Roast peppers over gas burner or under broiler. You can also immerse in hot oil until pepper skin is blistered on all sides. Place peppers in plastic bag, close, and let sit for 15-20 minutes. Remove from bag, place under running water, and remove skins from peppers. Split peppers, wash out seeds, and remove veins. Use immediately in recipes, or store peppers in refrigerator for about four days.