Wash peppers just before using; remove the stem, seeds, and interior membranes, and add to salads, soups, or stir-frys. Peppers can be sautéed, steamed, or baked. Roast peppers by holding them over an open flame, or broiling them about 1/2-inch (1.25cm) from the broiler flame and rotating every minute or so until they blacken evenly. Put charred peppers in a plastic bag for about 10 minutes, then pull off the blackened peels and rinse the peppers under cold water. Pat dry, remove seeds and stems, and slice peppers. Use roasted pepper slices in salads, or purée in soups.