Wash the fresh peppers under cool running water, then dry them very thoroughly with clean towels. Remove the stems, seeds, and inner membranes, and cut the peppers into strips, rings, or dice according to how you plan to use them.

Arrange the prepared pepper pieces in one layer on a parchment- or wax-paper-lined baking sheet. Keep the pieces separated rather than piling them together, which helps prevent them from freezing into one solid block.

Place the baking sheet in the freezer for 1–2 hours, or until every piece feels firm. This initial freeze creates loose pieces that are easy to measure and scoop later.

Transfer the frozen pieces to labeled freezer bags or airtight containers. Press out as much air as possible, seal tightly, write the variety, cut style, and date on the package, and return it to the freezer.

Use the peppers directly from frozen in cooked recipes. Add them to soups, stews, sauces, casseroles, fajitas, stir-fries, and other dishes without thawing first.