Here's what I did with my loads of sweet roasting-type peppers:
Cut in half, seeded and cored.
Laid on cookie sheet lined with parchment paper so they wouldn't stick.
Put under broiler for 5-10 min., until I could see/smell them roasting, blackening.
Peeled skins. Laid on cookie sheet single layer and into freezer till frozen solid.
(This only took an hour or so.)
Then layered them with 2 pieces wax paper between each in the pile, so I could pull out as many or few as I want so they don't stick together.
Then into quart size freezer bags, as many as would fit.
Now I can pull out one or two, quickly defrost, and use as layer in a sandwich (better than winter store tomatoes) or any other use I can think of.
Easy-peasy!