I like to clean peppers completely, chop small, saute just a minute or so in olive oil, and put in Ziplocs and freeze. I make sure they are all coated and any air is squeezed out. After freezing you can take out as much as you want.
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Peppers have produced well for me in my dry weather. I’m going to follow your suggestion on freezing. A trick I saw on a YouTube video was where a lady closed the zip lock up just to the point where she had inserted a plastic straw at the end of the closure. She then sucked the air out using the straw, quickly pulled the straw out, and finished sealing the zip lock. She could actually shrink the plastic bag around the food with this trick.
Thats a nice tip on the straw. I use a foodsaver vacuum sealer for most veggies, but for peppers and basil which are covered with oil, it is easy to get the air out of the bag. There is also no chance of freezer burn with a coating of olive oil.