1.   Peel peppers and remove stems, seeds and veins.

2.   Keeping colors separate, peel roasted peppers, remove seeds and dice flesh.

3.   Let cool, then peel the peppers.

4.   Peel pepper and cut into strips.

5.   Peel peppers and discard core, seeds and ribs.

6.   Peel the peppers and remove stem and seeds.

7.   To roast and peel the peppers, place them over a gas burner or under a broiler and turn with tongs until they are blackened all over.