Wash your pepper and place them upside down on the cutting board. Cut almost all the way through and then crack the sides apart.
Use a spoon to scrape the ribs off the inside. Repeat until all your peppers are prepped.
Cut them up in whatever fashion you'd like. I chose strips since I can use them for fajitas, or chop them up smaller if needed.
Don't just dump them in a ziplok! If you do that now, they'll freeze in a giant lump. We're going to flash freeze them, so lay them all out on a cookie sheet or baking rack (which makes the freezing go faster). They can touch a bit, but don't pile them up.
After an hour or two, they'll be frozen solid. There are a couple of ways to test this: look for ice crystals on the cut edges, or accidentally drop one and watch it shatter all over your clean floor.