Wash peppers, remove stems, seeds, and membranes. Cut into strips, rings, or dice depending on how you plan to use them. For hot peppers, wear gloves when handling and keep ventilation open.
Flash freeze: spread cut peppers in a single layer on parchment-lined sheet pans. Freeze until solid (1 to 2 hours), then transfer to freezer bags. No blanching is needed if you plan to use them within 3 to 4 months.
For longer storage (6+ months), blanch strips or rings for 2 minutes in boiling water, ice bath, drain, then flash freeze.
Hot peppers can also be frozen whole — just wash, dry, and place in freezer bags. When you need one, pull it out and chop it from frozen (they are actually easier to chop frozen than fresh).
3 to 4 months without blanching. 8 to 12 months with blanching.
For cooking: use directly from frozen. Add to stir-fries, fajitas, omelets, soups, and sauces without thawing. They will not have a crisp raw texture when thawed, so they are best used in cooked dishes.