When you have a surplus of peppers (any variety), just freeze them for use later. In all cases, slice, core and seed. How you slice them depends on the pepper.

Green and Red Bell Peppers: cut into rings
Jalapeno and other peppers: slice lengthwise

Lay the peppers out on a freezer-sized tray so they are not touching. Freeze for a couple of hours. Now put the peppers in a zip lock bag and put back in the freezer. Whenever you need peppers for cooking, just grab what you need out of the bag and put the rest back in the freezer.

To quickly thaw for chopping, just run under some lukewarm water for a few seconds. You don't need to thaw them completely - they chop much better when still slightly frozen.

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