Putting up a pepper bounty, quick and easy

Last summer we had such a pepper bounty Mom created a new system for freezing them. In a previous video, she describes her method for freezing vegetables in pieces, but here we have an inspiration: “pepper plops.” Check out how she makes them, freezes them, and uses them later. Written instructions are below the jump, the video is below and is also on YouTube (freezing peppers).
Mom writes:
Last summer I had access to a bumper crop of some heirloom sweet peppers. We ate to our hearts content. I froze several bags in my usual fashion and still there were peppers. I needed some way to freeze these lovely gems, a way that would take less space in the freezer.
Necessity was the mother of this invention. I happily share it with you. This is the first year we will not run out of peppers before we run out of winter. Yea!
The idea is to roast and season the peppers, puree and freeze in patties for later use.

Here’s How
1. Wash stem and seed the peppers.
2. Roll in olive oil and crushed garlic.
3. Roast in a 425 degree for 50-60 minutes depending on how many peppers you are roasting. Be certain that there is a single layer of pepper in the pan.
4. When the peppers are cool enough to handle, puree in a food processor.
5. Spoon out on a cookie sheet by heaping tablespoons. These patties will look a bit like green cookies.
6. Freeze until the patties are completely solid.
7. Now comes the tricky part. Be certain that your sink is squeaky clean. Turn the cookie sheet upside down over the sink and run some water on the bottom of the pan. Your patties will let loose immediately. Rescue them quickly to an airtight container and return to the freezer.
8. If you like hot peppers, make some pepper patties with a bit of hot pepper added. Mark them appropriately to avoid mistaken identity later.
9. These patties have intense flavor of roasted pepper and garlic. Add them to soup, stew, sauces stir fries, salsas, salad dressings. Be creative. Play the artist with this splendid medium. Enjoy!