I freeze pretty much all my extra produce from the garden including peppers, squash, onions but not eggplant....so far. I find cutting the peppers up to a size I'll use the most, place them on a cookie sheet uncovered, let them fast freeze as I call it for a couple hours and then bag them up. This seems to keep the frost from developing on them while in the freezer. Also seems to keep them from getting mushy once thawed out. I make a lot of soups in the winter time so cutting all my veggies ahead of time make short work when I go to make the actual soup.