My bell peppers are about a week away from all being ready for the picking. However, I don't foresee myself consuming 25+ bell peppers before their shelf life expires, and my tomatoes aren't ready yet so no salsa to add them to. What's the best way to store bell peppers so I can use them later on in recipes? I'd like to keep them in a reasonably "fresh" state if at all possible. Should I just dice and freeze or blanch and freeze? Or are there any good recipes that require bell peppers that I could make and then can or store some other way?