After the blanching process the peppers are placed into a large, pyrex baking dish and cooled. If you have slightly over blanched the peppers run them under cold water immediately. Cool em down. Note the change in color of the blanched peppers from the previous image. There is some room for improvisation here, but I prefer the pyrex to the metal baking dish in this particular instance. With a large pyrex or metal baking pan you can cook all 12 + peppers in one shot. The pyrex has the additional benefit of transparency so the chef can observe and maintain the cooking liquids during the cooking process.