When I find that I have too many ripe peppers, I pick a bunch and either freeze them or dry them. Use this same Rocoto preparation technique for drying and freezing. Wear latex gloves. Pick the peppers when they are very ripe. The ripest Rocotos have a light crackle pattern on the skin.
Mushy peppers are too ripe.
Wash and dry. Use a sharp knife to cut the crown of the pepper. Set the seed pods aside. The seed pods can be dried in the dehydrator or set in a warm place to dry naturally. You should have a nice little pepper cup that can be stuffed or used creatively in recipes.