Nancy Young wrote:
> > wrote
>
> > You could do the same thing at home, by cooking up a large batch yourself
> > and then portioning them out into individual servings then freezing them.
> > Toss a frozen portion into the pan along with your cooking hamburger and
> > there ya go!
>
> I do the same thing with onions and mushrooms during the summer
> when steaks and burgers rule the grill. Just saute a mess of them
> and use them up over the next few days. I don't bother freezing them.


Duh, there's the answer! Saute 4 or 5 peppers on Sunday for the rest of
the week!
Why didn't I think of that? Keep them in firdge or freezer.