I freeze mine after roasting and peeling.

I put them on a cookie sheet single layer till they are solid, then I put them inside vacuum sealed bags that way I can take out 1 or more peppers as needed.

OR I will pack them into pint sized or smaller freezer containers. The texture is very similar to the jars of roasted peppers in my opinion.

I like to roast them with some cumin seeds although a little messy when it comes to peeling. YUM!

I don't particularly like to just eat them as is after thawing...I do however smash or chop them frozen or barely thawed to add to sauces or quickly saute them in some olive oil to make a tampenade for crostini.

I roast, peel and freeze also. Roasting or grilling really brings out the sweetness. I freeze strips on a sheet and then into a freezer bag. Easy to take out what you need for a dish. They pretty much disintegrate if they're cooked for very long, so adding them last to your recipe helps to keep them from doing so. Still a nice way to get that flavor into a dish. I like to use them for pizza toppings, chicken salad, cream sauces, scrambled eggs,etc.

I also roast, peel and freeze.

However, they may be canned in water. You must pressure can as they are low acid. Link below for instructions.
They are going to be very soft though.

They may be pickled (vinegar recipes), but that will significantly change the flavor. Really good on sandwiches, in salads, etc. Pickled peppers may be canned in BWB.

There are recipes for Roasted Red Pepper Spread as well, but that one adds a lot of sugar and turns it into a jam as far as I'm concerned. Very, very good, but not what I want for certain recipes.

Just depends on what you intend to do with them later.

Deanna

Here is a link that might be useful: Canning peppers

I freeze them, but I also pickle a few jars using the recipe in Small Batch Preserving. That recipe is floating around in the archives of this forum although it uses water, wine, and vinegar while the original recipe uses just wine and vinegar. The pickled red pepper strips are tasty in sandwiches. I just finished last year's batch.

Dave, Ball Complete has a Roasted Red Pepper Spread that only uses 1 tablespoon of sugar for 6 pounds red peppers and a pound of tomatoes. I made it the other night and it's pretty good.

I can't taste the tomato, but the basil and onion round out the flavor. It isn't sweet.

Deborah

Thanks for all the input folks! Freezing it is!!

I also make pasta sauce with tomatoes, garlic, peppers, and olive oil, but I freeze it.