11.   Roast the peppers whole, then peel and remove their seeds through a slit on one side of the pepper, leaving the stems intact, if possible.

12.   Roasting whole peppers preserves as much vitamin C as possible in a cooking method.

13.   Roast the peppers over a gas burner or under the broiler until blackened on all sides, turning from time to time.

14.   Roast the pepper over a gas burner or under the broiler until blackened on all sides.

15.   Roast the peppers.

16.   Roast the peppers over a gas burner until the skins char. Place in a plastic bag and seal well.

17.   The blood-red roasted peppers in a bath of olive oil, hot chile and garlic.

18.   They would manage to roast peppers instead of buying them already roasted.

19.   This is a good method for roasting several peppers at once, although they must be turned often to avoid burning.

20.   Those instructions for the roasted garlic are there, along with things such as how to roast peppers and how to tell the difference in chile peppers.