Slice thin and put them in jars with a little salt and fill jar white (or unflavored rice, or palm) vinegar - put a piece of plastic wrap under the screw-on lid to keep it from coroding - keeps a long time and both the vinegar and the peppers are good.
I picked peppers from my garden and I removed the seeds and filled them with an herbed cream cheese and brie mixture and let them chill in the fridge, I then rolled them in panko and bread crumbs and fried them in peanut oil, they were very good.
All peppers can be frozen. I usually wrap them with plastic wrap, put them in a freezer bag, then put that bag into a common bag that holds other peppers. When I want to use a few, I simply take what I want and swipe each under warm running water.
If you have something in the New Mexico/Anaheim/Poblano sphere, NM/CO style green chile sauce is great on almost anything. For something Hungarian influenced, paprika sauce works the same way: http://life-eos.blogspot.com/2007/10/...