I really like Bernie's idea for freezing and will try it!

Here is an easy way to roast red peppers using the 20-20-20 method.

Select large perfect peppers; defects in the skin can lead to rupture and too much softening during the roasting process.

Preheat oven to 400 degrees. Roast 6-7 peppers for 20 minutes; turn and roast for an additional 20 minutes. Remove and "sweat" peppers in a large ziploc bag for (you guessed it) 20 minutes. They then peel easily; the skins slip off. Remove seeds and you are ready to go.

I like to marinate them in olive oil, crushed garlic, and a half a can of anchovies for a week before eating. They are great this way on bread or pizza; I have even made a pasta sauce out of peppers prepared this way.