Bell or sweet: Sweet or bell peppers can be frozen without blanching.
Blanched peppers are limp and easier to pack, however they can only be used in cooked dishes.
Select crisp, tender, green or bright red pods.
Wash, cut out the stems, cut them in half, and remove the seeds and white membrane. Cut in halves, slices, 1/2-inch strips, rings, or dice depending on the intended use.

Blanched-Water-blanch the halves 3 minutes, strips or rings 2 minutes. Cool promptly, drain, package, seal, and freeze. Unblanched-Package raw, seal, and freeze.

Hot peppers: Caution: To prevent burning your hands when handling hot peppers, wear rubber gloves. Do not touch your eyes.

Wash, pare, core; keep fruit under water until sliced. Spread slices in pan. Steam ½ to 3 minutes, depending on apple variety. Cool in very cold water. Drain. Cover all surfaces with sugar, using ½ cup for every 4 cups sliced apples. Package and freeze. Unsweetened pack: Put apples into containers, leaving 1/2-inch headspace. Seal, label and freeze.