Like Ken, I freeze cabbage rolls before baking them. I steam the leaves so they are pliable, mix up the filling of rice, meat, etc. and roll them up. they go into bags in the freezer and I take out as many as I want, thaw them, add the sauce and bake them or put them in the crockpot. I've never frozen peppers stuffed but Dad would cut the top off the peppers, take out the seeds and core and freeze on baking sheets. After they were frozen he would "stack" them inside each other, then freeze in bags, 4 to a bag because that's how many he and stepmom made for a meal. When he wanted them he mixed up the filling, stuffed the still frozen peppers, then added sauce to the pan and baked them. If he let the pepeprs thaw before stuffing them, they got too soft to handle well, but they get soft during cooking so it didn't seem to make a difference after they were cooked. Annie

Mary Ann, Yes, many times. I love stuffed bells and other sweet types. Put them in the freezer first and partially or completely freeze. Then vac seal them in usable amts. For eating I nuke mine in the microwave still sealed until totally thawed and nearly done & then unpackage and nuke again for up to a min or two. Takes some experimenting to get down just right. jt

No, the hamburger is fresh, with fresh onions, and garlic added. I use a 30 minute cooking time Basmati rice and only cook it for 10 minutes, then cool it. I absolutely HATE Minute Rice (ugh!) Each pepper is stuffed with the mixture raw and then are wrapped in a small sheet of silicone coated paper (like the kind you see at some places were side orders and sandwiches are served), then in the FS bags. The paper wrap helps keep their tops on, as well as preventing sticking togther when frozen, and is easy to sperate when I want to bake them. Because some of my peppers are pimento types, they have a pointed bottom. I can't bake these standing vertically unless I prop them up against others. For a quicker baking, I will take from the freezer and microwave for about 3 minutes, and then bake for the rest of the time in the oven. I also added a bit of grated cheese to the meat rice filling. My frezer is a 20 cu.ft., and is a replacement for the now 'funky acting' 30+ year old one my dad used. After I almost lost everything due to the sudden failure of the old freezer (yes there was an alarm in it too!), I decided not to take any more chances and ran out at 7:30 am to buy another as soon as I could, so the rest of the food didn't thaw. I will be cutting up all therest of my peppers and freezing these too. Some of the stuffed peppers are in riper red peppers, as I had many ripening stages for my peppers ranging from green to yellow to red. I don't need to dry any for future sausage making as I have about 15 pounds of dried peppers too.

I just happened to run across a recipe I had saved and forgot about having. I have not prepared it but thought you might want to add it to your collection for your pepper loving family. It sounds interesting to me. Chile/Tomato Stuffed Bell Peppers Jamie Oliver 2 Red Peppers, halved lengthwise, deseeded and the stem left on 2 Yellow Peppers, halved lengthwise, deseeded and the stem left on Sea Salt and Black Pepper 1 Clove garlic, peeled and sliced finely 24 Cherry Tomatoes, halved 3 Fresh Red Chillies, 2 sliced and one deseeded and finely chopped 2 Tablespoons Capers, soaked and drained Handful black olived, pitted A Bunch Fresh Basil, leaves picked 2 Tablespoons red or white vinegar Extra Virgin Olive oil Optional: 8 Sliced Pancetta or Smoked Bacon 4 Slices Sourdough Bread 4 Balls Mozzarella Cheese, torn in half 2 Handfuls Arugula The peppers are baked at 400F, then filled with the rest of the stuff. Served on top the bread and with the mozzarella on the side and Arugula on top. There was some disagreement on another site as to whether to stuff raw or cooked. It said to put the pancetta on top and cover with foil. Cook in the oven (375-400) for 15 minutes. Take the foil off. Give them another 10-15 min. Put the thin sliced mozzarella on top. Put the peppers on top of the toast slices & poke them through the bottom so the juices run onto the toast. Sprinkle some more very finely diced chiles over everything. The arugula is served on the side, dressed with olive oil, wine vinegar and S&P. Beverly