How to store bell peppers?

[a.skittle.a.day]

My bell peppers are about a week away from all being ready for the picking. However, I don't foresee myself consuming 25+ bell peppers before their shelf life expires, and my tomatoes aren't ready yet so no salsa to add them to. What's the best way to store bell peppers so I can use them later on in recipes? I'd like to keep them in a reasonably "fresh" state if at all possible. Should I just dice and freeze or blanch and freeze? Or are there any good recipes that require bell peppers that I could make and then can or store some other way?

 

[elf]

You can dice and freeze, then make salsa, veg. soup, etc. when you have everything. You don't have to blanch them.

 

[lesa]

As elf, said- just cut them up and put them in a freezer! Couldn't be easier!

 

[hoodat]

I just take out the insides, split them in half to make them take up less room, then bag them and put them in the freezer. They'll keep for several months that way but they start to deteriorate after that.

 

[ducks4you]

You lose the crisp, but they are still GREAT for cooking!
ALSO, take a few and put them on a plate to dry. A couple of years ago I took 3 sweet peppers that were molding in my fridge (in the late winter), put them in soil by the window sill, and sprouted 150 pepper plants. You don't need to pull the flesh away from them, just dry, store and plant early for your 2011 garden.

 

[ninnymary]

I buy them in bulk during the season and roast them over a flame. Then I put them in a paper bag till cool. I then peel them and take the core out and put in freezer bags into the freezer. I love using these roasted peppers for my spaghetti.

Mary