My neighbour gave me a big box of pimento peppers the other day. Yesterday I spent the morning roasting and peeling them to get the ready for the freezer. I love having these for the winter months.
I put them all on baking pans and roast them at 450 for about 30 minutes. (normally I would cut out the stem and pop the seed core out but for some reason that step completely missed in my brain yesterday...and if you miss that step it makes for a lot more fiddly work)
Once they are roasted I put them in my big cast iron dutch oven and put the lid on. They steam in their own heat for about 10 minutes and then the skins just slip right off. I spread them out on cookie sheets and freeze them then pop them into containers with lids. They are very handy to have on hand,I often make soups with them but will also just eat them as is too.
I also like to take some of my peppers and chop them raw and tuck those in the freezer for winter cooking too, that way I never have to but peppers off season.