Try chopping your peppers small and saute in some olive oil, just enough to coat for about 30 seconds or less. Steam will come out and that is good. Let cool then freeze. I do this with my peppers and they are pretty crunchy. I use most of them in omelettes, pizza or Spanish rice. I freeze in small amounts in inexpensive snack bags with a zip closure. Then put several bags into a quart freezer Ziploc.
Thanks for the tip, I’ll try that this year!
-SB