I procured the peppers (bell, or sweet, peppers in green, red, yellow, and orange) from an organic foods co-op. Three in each color. After washing them thoroughly, I remove the seeds and membranes, chop them, and put them in a single layer on waxed paper sprayed with Pam on a cookie sheet. The pepper chunks are also lightly sprayed with Pam to prevent drying; after freezing they are bagged and kept frozen until I'm ready to use them. I also freeze onions (sweet ones, I have Walla Walla and Vidalia in the freezer at the moment) and celery. Since all of these will be used in cooking there is no need to keep them crisp. When I nee some I reach into the bag and plop in a handful or whatever is called for -- usually a handful.