How far in advance can I prepare these peppers? →[More:]So, here's the scenario...I'm putting together a (hopefully) surprise Mother's Day dinner tomorrow for my wife. I've arranged for both our kids to magically visit us tomorrow for dinner.
Dinner is going to be one of my wife's faves...sauteed peppers over pasta.

Here's my dilemma...My usual method of prep on the peppers is to thinly slice them, then lightly salt them and let them sit in a bowl for a few hours, to leach-out a bit of excess water, which helps concentrate flavor and help keep the peppers crisp(ish) through the sauteing.

Here's the question...If I slice-up the peppers today, will they survive sitting in the fridge (unsalted) though tomorrow afternoon? Or will they begin to go limp? Would it be ok to salt them now and let them sit though tomorrow evening?

(my day tomorrow is really full, and I want to keep this dinner a surprise as long as possible, and today is a good day to do the prep. I'm home alone)

Thanks!