What I do with my peppers is I roast the larger peppers (anaheims) on the grill until the skin starts to blister. I then bag them up and freeze them. My jalepenos get pickled and canned.

I had a ton last year and I froze them in zip-lock baggies. I used the sandwich size ones and sucked/squeezed as much air out as I could manually. (You can get a good bit of air out if you sip it most of the way closed and then use a straw to suck air out of the little bit that's left open before closing it.) I sliced my jalapeños into rounds and filled the bags with as much as I'd use in a batch of chili. So far that has worked out really good and I just dump them right in and cook them. But since I use them straight from the bag I can't say haw they are thawed. But I did to some up to use for poppers. Cut them down the center and seeded them out. Since I roast/broil them with cheese they are also cooked but they turned out well. But I've not used any raw and thawed so not sure about that.

I would dry them instead.