I've only frozen sweet red bell peppers. I stem, seed and chop them, and dump in a pseudo tupperware or a freezer bag. Thing is, I only cook with them. Add them to hash browns, eggs,soup, stir fry, chili, ect ect. For that, they work great with no change in taste. Texture? Since I cook them it's a moot point. Not mushy at all, though.
Something I keep forgetting to do is spread them out on a tray to freeze first, then stuffing them in a container. That way they're supposed to freeze in nice individuals bits, instead of stuck together in a mass, like they do now!
Yeah, I loves them, they can be pricey, and when the grocery runs a special, I stock up.
I've found (in my limited experience) that cooked veggies tend to freeze mushy. I tried freezing beef stew once as an experiment. Thought I'd make a huuuge batch, and have a handy meal for later. The potatoes especially, the texture was 'bleagh!'
And I've gotten off topic.