"When selecting, look for fresh, firm, and thick-fleshed peppers that are bright in color. Avoid peppers that are bruised, have pale green skins, are overripe, blistered, or have soft, pliable flesh which shows immaturity. Avoid peppers that show signs of being stored improperly or mishandled. Peppers are available from Mid-July through September."
Cut peppers in little pieces, place in a ziploc bag and freeze. When I find some on the discount cart or have extra that I grow in my garden I cut up the extras. Take out as many as you need for the recipe you are making. No need to blanch them.
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