Start out slow---fixing double batches and freezing one, or mini sessions when something is on sale or you get a good deal (or when the garden is overloaded).
When I buy hamburger I either cook it all(boil in my big stockpot with the pasta insert- makes draining easier) and package it into meal size portions (pint or quart freezer bags) or make up meatloaves/meatballs etc.-I use the same recipe-flash freeze the meatballs and hamburger patties so that you can throw them in freezer bags and just take out what you need. I freeze my meatloaf in containers shaped to fit my crockpot so I can just throw a frozen meatloaf into my crockpot in the morning and supper is ready that night. You can also freeze hamberger servings with spices or seasonings if you wish-cook your onion in the hamburger-or fix part with mexican or italian seasonings or pizza seasonings etc---and you can do the same with any ground meat-chicken, turkey, beef, pork, etc.
Onions can be chopped up/sliced (whatever) and frozen too-snack size bags are about right for 1-2 recipes-just throw all the snack size bags into a big gallon+ size freezer bag. (I haven't done this with peppers, althought I know other poeple do). Great way to preserve garden produce or make use of store sales.
you can also freeze eggs-just break them open, mix the yoke a little or a lot-freeze in ice cube trays and throw in freezer bags. each "cube" is equal to about 1 egg, and works great for recipes or scrambled eggs/omlettes.
If you have favorite recipes your family likes and you aren't sure if it will freeze well, try freezing one serving when you make it and see if you like it-if you do, you can just make double or triple batches and freeze the extra for future meals.