You can roast them, like roasted red peppers, then freeze in plastic storage bags. I roast them by coring, halving and seeding them, then laying them on a baking sheet and flattening a bit. Broil for 8 minutes, then remove peppers to a bowl and cover with plastic wrap. Let steam for 15 minutes, so the skin will peel off easily. Peel, place in plastic bags, squeeze out as much air as possible, and freeze. Then you can use them in any cooked recipe calling for roasted peppers. I did this just this morning with a couple pounds of Anaheim peppers. HTH.
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018