• Mix sausage, rice, one cup of salsa, one cup of cheese, and salt in a large bowl. Set aside.
• Remove tops and seeds from peppers and discard. Stuff peppers evenly with sausage mixture.
• Spoon remaining salsa into a lightly greased 6-quart slow cooker. Stand peppers upright in slow cooker.
• Cover and cook on low for 4-5 hours, until peppers are tender.
• Sprinkle peppers with remaining cheese. cover and cook for 5-10 minutes more, until cheese is melted.

To freeze:

• Prepare sausage mixture and fill peppers as directed above.
• Wrap uncooked stuffed peppers individually in plastic wrap and place in a freezer-safe container.
• Freeze until ready to use.
• Thaw overnight in the refrigerator, then cook the peppers in a slow cooker as directed above.