Preserving Peppers

So on the weekend I was down in Hamilton and they happened to have bushels of peppers on sale.  Because I can't resist I ended up buying a bushel of red Sheppard’s for $20 and a half bushel of green bell for $10.  I kept about a 1/3 of a bushel for fresh eating and to go in the tomato sauce my family was making and the rest I am preserving.  I have started to cut some up and freeze them raw, the majority of them are going to end up this way.  But I am also going to dehydrate some of the red Sheppard's and am currently roasting some of them.  I have them on the bbq to blister the skin and then I am going to peel them, place them in a Ziploc bags with olive oil and freeze them. There will be an ton of peppers but they are expensive in the winter and this way I will already have a bunch.