You can do them either way - all ingredients except rice frozen uncooked (raw) or frozen with all ingredients half-way cooked. You can even freeze them in baking dishes with the tomato sauce and all ready to pop into the oven. My personal preference is cooked rice, lightly browned beef and onions (not fully cooked), stuff the blanched and cooled peppers, pour on the tomato sauce and freeze it all. But I would blanch the peppers if planing to freeze. Destroys the enzymes that can cause early spoilage. Dave

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

This is the stuffed peppers recipe I use. I also use the sauce and the filling to put into the giant pasta shells and manicotti pasta tubes for a different take on it. 6 large green peppers 1 teaspoon dried basil leaves 2 tablespoons butter or oil 1 teaspoon dried oregano leaves 1/2 cup chopped onion 2 1/2 teaspoons salt 1/2 cup chopped celery 1/2 teaspoon ground black pepper 1 can( 1 lb) tomatoes, Undrained 1 egg 1 can (8oz) tomato sauce 1 teaspoon Worcestershire sauce 1 clove garlic, crushed 2 lbs ground beef ( can be chuck or very lean, your choice) 1 1/2 cups cooked white rice 1. Cook rice this way- Take 1 /12 cups of water and bring to a boil. Put a small amount of butter or oil in the water to prevent sticking together. When water boils, put rice in and stir to separate the grains. Cook for 5 minutes on medium heat without a lid. Use a timer. Then cook 5 minutes with a lid, then turn off heat and remove from burner and let sit covered for 25 minutes. 2. Cut tops of peppers off, remove ribs and seeds. Chop the edible portion of the tops and set aside. Wash the peppers. 3. Place peppers in a large pot with salted water and bring to a boil. Turn off heat and let peppers sit for 5 minutes. Drain Peppers and set aside. 4. In butter or oil, in medium skillet , saute chopped green pepper, chopped celery and onion for 3 to 5 minutes or until tender. 5. Add tomatoes with liquid, tomato sauce, garlic, basil and oregano 1 1/2 teaspoons salt and 1/4 teaspoon ground black pepper. Break up the whole tomatoes. Simmer , uncovered , for 10 minutes. 6. Preheat oven to 350 degrees. Meanwhile in a large mixing bowl , combine egg with remaining salt and pepper and Worcestershire sauce. Beat with fork to combine. 8. Add the beef rice and 1 cup of the tomato sauce, may need a little more use your judgment. Mix well. 9. Stuff the peppers with the beef mixture. Place a small amount of the sauce in a 3 quart casserole dish. Pour remaining suace over the peppers. Bake uncovered, for 1 hour. Makes 6 servings. Enjoy it.

I freeze stuffed peppers en mass each Fall but I cook them almost all the way first. I don't freeze the peppers raw. I have great results. IMO, the uncooked peppers will go soft and will breakdown further upon cooking.