Can't improve on 'hawkwalks' advice, except to note that the flavor will persist after freezing but the skins will sluff off after thawing.
I said I couldn't improve on the advice given, but a Latina neighbor wraps her big crop of various peppers (those she doesn't dry) in aluminum foil before freezing.
By the way, if you freeze a lot of stuff, the vacuum machines for home freezing are an excellent investment. They cost about $120 here in the U.S. and well worth it...