We do eat a lot of capsicums and courgettes, but during the winter, the prices for those tend to shoot through the roof. So we typically buy them in summer while they're cheap and then chop them up and freeze them. However, after thawing, they end up extremely soft due to the high water content turning to ice and destroying the cells during freezing.
However, I have noted that if I buy pre-frozen veggies in the supermarket they end up a lot less soft than my own. I suspect that's got to do with shock-freezing them. Is there a practical way of achieving something similar at home?