Spread the cut peppers on a baking sheet and stick them in the freezer until they are completely frozen, then repackage them in freezer-safe bags or containers. They'll last six months to a year ...

Try piquillo peppers, which work well as tapas, either stuffed with soft cheese or served with pan-fried slices of chorizo. Or, ring the changes with pleasantly sweet Romero peppers. Yellow and ...