Do you have tomatoe and onion? You could make fresh salsa. First thing that popped into my mind My Mom used to can bell peppers with the Bread and Butter pickling recipe (yummy if you like a sweet pickle).
You could chop the peppers up with some onion and freeze them in little baggies. Great for soups, stews etc, anything that needs a little kick. The corn I would probably do the hot and cold flash process and then cut it off the cob and freeze it. My son actually canned potatoes this past year. Not sure what his process was, but he says they turned out pretty good. I can check with him if you're interested in how he did it.
OOhhhh. Sounds yummy Belle! I have cut (sliced into long pieces) and de-seeded and froze peppers in plastic zip lock bags. Not good for eating raw when defrosted as they are a little mushy, but perfect for cooking!
I also thought to just freeze the strips.
I have chopped the peppers an onions. Can I add tomatoes as well and freeze alltogether?
Tomorrow I'm going to roast and peel some.
I like the idea of pickling them like bread and butter pickles. Great idea thanks.
The corn I'm just handing out and I've given half the potatoes away.
You can just freeze the strips (also you can dice -- depends how you think you will use them). You don't have to blanch them first.
If you have chopped peppers and onion and you want to add tomatoes (like a salsa), I would highly recommend canning over freezing.
There is a quick pickling method, which I like. (Though the jars seem to "seal," they are not pressure-sealed and so they need to be stored in the fridge and will keep for 4 - 6 weeks.) Slice (or cut however you wish), your peppers. You could also add any combination of onions, hot peppers, carrots, or cauliflower to it, as well. You also could add peppercorns, garlic cloves, red pepper flakes, etc. for additional flavors/variety. Pack them (not loose, but not hard) in a 1-quart jar.
In a sauce pan, combine 1-1/4 cups white vinegar, 1 cup water and 1 tsp. kosher salt and bring to a boil; simmer 5 minutes, let it cool slightly and pour it over your veggies. You can cap it at this point and let it cool on the counter. You could eat them the next day, but are better if you let it sit for 2 or 3 days. If it takes you awhile to eat the jar, your vegetables will intensify in flavor as they continue to sit in the brine.