Although it may not be much.
Quick, at the market this week, pick up as many red peppers as you would like to eat this winter. We prefer to do this on the grill (webber charcoal) but our big one is no longer with us and we had too many peppers to get to to use the small one. So into a hot hot oven, 550 with ours. 
Cook them until they blacken and feel limp. Spread them out in a single layer and throw in the freezer. I typically freeze them on sil pats, I think freezer paper may work, but my second choice probably would have been plastic wrap.
When they are frozen put them in Ziploc. To use run under water and the skin falls off and add to anything you want roasted red peppers in! I love love them on winter pizzas. Dough, olive oil, thinly slice garlic, herbs, red pepper and some cheese- so good.
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