To get peppers ready for the freezer, rinse well, cut out the stem, seeds, and white parts inside, and chop into half-inch pieces. Getting rid of the seeds always slowed me down before, but this time I just cut each pepper in half and cut out the stem, seeds, and white parts. Then to remove the extra seeds clinging to the inside of the pepper, I just dipped the pepper halves into a bowl of water. The seeds rinsed away and floated to the bottom, so the same bowl of water was good for all 20 peppers. No more tedious picking at the seeds or clogged drain! The seedy water went into the compost pile along with all the pepper scraps, with not a shred wasted.
To finish freezing, spread pepper pieces in a single layer on a cookie sheet. Freeze for several hours until solid. Use a spatula to loosen peppers from sheet, then put in a labeled freezer-strength bag, suck out the extra air with a straw, and seal. Pop bags of peppers in your freezer and make sure to note your harvest on your freezer inventory.