Somebody told me to freeze my peppers. "Just freeze 'em. Slice 'em up and freeze 'em." Everything else I've frozen has had to have the enzymes cooked to a halt through blanching first.
Here's what I did: I took my bountiful harvest of red bell peppers and ate as much as I wanted for a couple of weeks. Then, I set aside several for my winter time-travel project back to the heart of summer. I sliced them long for burritos and fajitas. I diced them in bits for pizza. I dumped them right into the quart-sized freezer bag and tried to forget about them in the freezer. About a week ago I pulled out a bag and dumped them right into a very hot frying pan and roasted them. They were fantastic. They are not the same as the barely-cooked and crispy fresh red peppers of summer, but they are worth preserving this way. I've also sprinkled the frozen peppers on top of a pizza and they were great that way too.