Thank you all for opinions. I decided to try something with some of them. I took a dozen or so out and when they thawed the green ones were mushy and not too great looking. I hated wasting other ingredients for the green ones for it not to work. The red's were fine. I made a few things with them for dinners throughout the week. I have some chopped that I did before freezing that I use in everyday cooking, so I still have some and use them. I just had way too many to use up and needed some space. I do can and just got done making the blueberry syrup and chocolate raspberry topping both from the ball book. I used berries I picked this summer and had frozen. Those things turned out very good. Thank you. I plan on expanding the pepper varities this year and will can some things this year instead of freezing all of those peppers. Andrea

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 have frozen them after Baked ,like Deanna said. I tried this recipe baked and frozen but the tomatoes were a little soggy. - - - - - - - - - - - - Here is a recipe for a Pepper dish I made up a while back. I used a very large Green Bell Pepper, cut in half. - - - - - - - - - Lou's Open Face Stuffed Pepper Prelibato ( Pepper Exquisite ) Use your favorite stuffing. I used stuffing with par cooked Sausage. You can also use seafood. Use your wildest imagination. Maybe you better not ????? Lay the two halves of Pepper on an oiled baking tin or whatever you prefer. Lay Provolone Cheese on the bottom of the Pepper and pile on the Stuffing. Lay more Provolone on top of the stuffing. Put sliced Tomatoes on that and sprinkle with Garlic Powder, Onion Powder,Black Pepper and a little of Old Bay Seasoning (optional) Finale : Lay some Bacon strips across the top. Bake in a 350 Degree Oven for about 15 minutes or until the peppers are as tender as you like them. ENJOY !!! Stuffing 1 Celery stalk, (10in. Piece ) and ½ of a Med. l onion (chopped small) and Cooked in Micro Wave until tender (about 2 ½ min.) In a large Bowl mix: 1 cup of small bread cubes 1cups of Italian Bread crumbs 1 /2 cup of Rice Crispies (optional ) 1 tablesp. Parsley Flakes 2 tablesp. Of Locatelli , Parmesan or Romano grated cheese 1 teasp. Of Onion Powder ½ teasp. Of Garlic Powder ½ teaspoon of Old Bay Seasoning Salt to taste ( ½ teaspoon to start ) 1 piece of Italian Sausage 10 in. long, skinned and cut into small pieces. Sautee till medium rare. Add the cooked Onion and Celery. Put 1 egg into a cup of chicken stock (or Chicken Soup Base ) beat well and mix this into the other ingredients. Add a little water, if the mixture is too dry. Add more sausage, or whatever you like, etc.. If you have any Stuffing left over, freeze it for later LOU

If you love stuffed peppers you'll love this soup. I made it several time this past winter. It is now one of our favorites. UNSTUFFED PEPPER SOUP Ingredients * 1 1/2 lbs lean ground beef * 3 large green peppers, chopped * 1 large onion, chopped * 2 (14 ounce) cans beef broth * 2 (10 ounce) cans tomato soup, undiluted * 1 (28 ounce) can crushed tomatoes, undrained * 1 (4 ounce) can mushroom pieces, drained (I haven't used mushrooms yet, I didn't have any both times I made it) * 1 1/2 cups cooked rice Directions In a dutch oven or large saucepan, cook beef, peppers, and onions over medium heat until meat is no longer pink; drain. Stir in the broth, soup, tomatoes, and mushrooms. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes, stirring occasionally. Add the rice, heat through and serve.