The peppers freeze beautifully as long as they’re coated with olive oil, I use Bertoli Extra Light. Easy and fast to add to just about anything, a skillet meal (think spanish rice) sub, sprinkle on pizza, in an omelette, chili, endless possibilities.
Wow I am gobsmacked I actually had a tip for you!
I do the same thing with fresh basil. Stack individual leaves, chiffonade, stuff a quart freezer bag with 4 or 5 handfuls and add olive oil. Smush it good and freeze flat. You can break off and use whatever you want. Both the basil and shishitos will last a year easy frozen.