Char thick-skinned peppers until the skin is black and blistered. They can be charred under a broiler, over an open flame or on the grill. While they are still hot, cover or place in a paper bag for 15 minutes and allow the steam to loosen the charred skins. Peel over a bowl to catch the juices, and use in your favorite recipe. The most popular home preservation method is pickling.
Chopped peppers freeze well without blanching.
Upon thawing the peppers, they still retain some crispness and can be used in cooked dishes or raw in uncooked preparations. To Tray Freeze Sweet Bell Peppers Wash and core peppers. Chop, dice or slice according to how you plan to use them. Spread in a single layer on a tray of a cookie sheet. Place tray in the freezer for an hour or longer.