Clean and dry green, red and yellow bell peppers.
Place on stovetop 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.