If you have access to a bunch of garden-fresh peppers, it couldn't be easier to freeze them for future use.
I like to cut the top off the pepper and then scoop out the seeds. Next, I cut the pepper in half and pop the pieces in a freezer bag. That's it! You can cut the peppers into smaller pieces before freezing, but I prefer to freeze halves so I can customize the size of pepper pieces for each dish. I simply grab the number of pepper halves that I need for the recipe and throw the rest back in the freezer. It only takes a minute or two of thawing before the peppers will be soft enough to cut with a chef's knife.
I also freeze jalapenos, poblanos, and other peppers using this method.
One of these days, I'll break out the dehydrator and try my hand it dehydrating peppers. But until then, to the freezer they go.