I am curious about this, too :).

I blanch them , then freeze them.
After you take them out and defrost, let them sit in colander then on a towel to lose some of the water, then fry or grill.

You need to blanch to kill the enzyme. I have heard.

Actually, peppers don't require blanching (I wish all vegetables were like that).

I just pulled some frozen Anaheims out (never did get around to making chile rellanos), and they roasted pretty well. I let them drain and dry before I started roasting them.

They didn't peel as easily as I had hoped - I had more little bits of peel than usual, but they taste just fine.

Hi! I ran into the same problem, lots of jalapeños and no time. I halved them , removed the seeds and tossed them in a freezer bag. I just take out what I need, put them skin side up on a cookie sheet covered in foil. Place them under the broiler until the skins are roasted. It only takes a few minutes. The better they're roasted the easier they come off, but don't cook all the moisture out of them. Remove from oven and turn a glass bowl upside down over them. Pull the foil up around the edges of the bowl to seal in steam. Let them sit for about 5 or 10 minutes. The skins pretty much will slip off. They're yummy on just about everything!

gardenheart! best roasting peppers recipe I have found. I belive the bowl and foil really helped me. I had a yellow garden pepper frozen, top and seeds removed, and I roasted/broiled it for 5 minutes each side and steamed it onder a bowl with foil pulled up around it and it peeled like a dream and smells amazing. It's going to be a part of the chicken/spinach pizza I am making. Thanks for this!