Bell peppers freeze beautifully, but they will not be crunchy when you use them. They are best reserved for stir fries, soups and chili type dishes. I don't bother to blanch but it does remove any possible bacteria. I just slice the peppers open, remove the seeds and cut the flesh into squares or strips. I put single portion amounts into zip lock freezer bags, press to remove any air, and throw them in the freezer. If you freezer a lot of veggies, like I do, I suggest putting a date on the bag.