I find myself with an overabundance of homegrown bell peppers and I've
decided to stuff them. Some will be served for dinner tomorrow; but the
rest are going to go in the freezer. I'm thinking of blanching the
peppers, stuffing with raw meat/cooked rice, etc., then wrapping and
freezing them individually without the sauce. Does that sound ok, or
would it be better to add the sauce and cook them (partially? fully?)
before packaging and freezing?

Regards,
Tracy R.