Line a rimmed baking sheet with parchment or a silpat.
Wash and pat the peppers dry.
Chop, slice, or prep the peppers to your preference.
Place peppers on the baking sheet and position them so they aren't too clumped up, and place the tray in the freezer. Freeze for 3 hours.
Break apart any clumps that have formed on the baking sheet and transfer peppers to freezer-proof storage.
Notes
If you have a lot to freeze at once, lay another piece of parchment on top of the peppers and top with an additional layer. Frozen peppers will last in a conventional freezer for six months or a deep freezer for a year.To freeze whole peppers: cut off top, scoop out seeds, and freeze the pepper and top separately. Store together once frozen.