I do not recommend freezing raw bell peppers. Raw vegetables tend to lose their moisture when frozen and thawed, so the cooked result will be a different texture and taste than when cooked from fresh. There are two better options for freezing: Freeze the filling. The filling freezes well, so if you’d like you can double the filling recipe and stock your freezer. Simply prepare the filling as directed and freeze in a container or freezer bag. Date and label with \\"Slow Cooker Southwestern Stuffed Pepper Filling: Thaw and stuff 6 seeded bell peppers with vegetable mixture. Place in slow cooker, cover, and cook on low 6-8 hours (high: 3-4 hours). During the last 30 minutes of cooking time, sprinkle with ¼ cup of cheese and allow cheese to melt.\\" Use within 4 months. Freeze the cooked peppers. Prepare and cook the stuffed bell peppers as directed but do not top with shredded cheese. Freeze either in bulk or individually. Label and date. Use within 4 months. To use, thaw in the refrigerator overnight and top with ¼ cup of cheese. Reheat the stuffed peppers in the microwave (2-4 minutes per pepper) or oven (25 minutes at 350ºF).