Those are gorgeous peppers and perfect for slicing for an Asian stir-fry or perhaps fajitas–two very different meals with similar techniques. You could also slice them in half lengthwise and stuff them. I also found that both chiles (like Hatch/Anaheim) and big sweet peppers like Marconi freeze just fine.
What are you going to do with those big beautiful peppers?
You know, I haven’t decided what I’m going to do yet. Stuffing them sounds really interesting. I think I’ll go ahead and do some research. I’ve got a lot of different kinds of grains I’d like to experiment with — couscous, quinoa, buckwheat — so I may wing it, instead of using standard rice.