• Mix together sausage, rice, one cup salsa, one cup cheese and salt in a large bowl; set aside.
• Remove tops from peppers; remove seeds.
• Stuff peppers evenly with sausage mixture.
• Individually wrap peppers in plastic wrap; place stuffed peppers in a freezer-safe container. Cook immediately, refrigerate overnight, or freeze until ready to use.

To cook:

• Thaw peppers overnight in refrigerator if frozen.
• Spoon remaining 1/2 cup salsa into a lightly greased slow cooker.
• Unwrap peppers and stand up in slow cooker.
• Cover and cook on low setting for 4 to 5 hours, until peppers are tender.
• Sprinkle peppers with remaining cheese.
• Cover and cook for 5 to 10 minutes, until cheese is melted.