How about pepper jelly? Each recipe uses 2 cups of chopped peppers as I recall...and makes6 jars...but you could have lots of Christmas presents.
Linda C

Ratatouille - eggplant, zucchini, onion, the peppers, and tomatoes: saute each separately in olive oil then mix all together with fresh basil, s&p, simmer until liquid is reduced, cool; can be frozen, topping for an omelet, spread on bruschetta or pizza, eaten warm or room temp.

Can some pepper relish - peppers, onions, sugar, vinegar, seasonings, 1 cup canning jars, see recipe link below, process in boiling water bath per the recipe to seal jars

Roasted peppers - thaw, pat dry, roast on a flat, rimmed baking pan drizzled with olive oil and sprinkled with Italian herbs; then cool and use to top baked fish, mix into pasta sauce, top a pizza, use like you would caramelized onions

Here is a link that might be useful: Pepper Relish recipe

saute them with a mess of onions and have the makings of Sausage & Pepper sandwiches, or Pepper & Egg sandwiches.

Alexa

Deanna:
I second Calico's thread.

Jimster had a thread on Sausage and Peppers with a Photo,
in WFD.
It is near the end of the Post. It is just about what I do.
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Here is a Recipe for Spaghetti.
It only takes a few minutes to prepare after the Pasta is cooked.
I'll put in a way to prepare your peppers after the Photo.
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Recipe for:

Aglio e Olio con Pepe Russo( Aglio e Olio with Red Peppers)
I simmered Italian Style Roasted sliced Red Bell Peppers and 5 Garlic cloves chopped, in 1/4 cup of Olive Oil.

Loaded it with Chopped Parsley, Basil Flakes ( the top fell off, so I added a little more Basil ) pinch of Oregano, onion powder , Black pepper and a pinch of ground red pepper.

Meanwhile , I cooked 1/2 pound of spaghetti #9, drained it and put the pepper mess on this and mixed it.
To make a Sauce:
While the spaghetti was hot I beat an egg in 1/2 cup of warm water with 1 teaspoon of Chicken Soup Base,
Or 1/2 cup of Chicken Stock .
and dumped this on top and mixed it good,
with some grated Parmesan Cheese and salt to taste. Added more Cheese when served.
It was delicious!!!!!!!!! You have to try it.

To prepare your Peppers similar to Italian Roasted Peppers,
Place them in a Skillet with EVOO.
Add Chopped Garlic and some Basil.
Simmer until the Peppers are tender.
There should be a predominate Garlic taste. Add some Garlic powder if needed.
They are good on sandwiches. I sub these for tomato's.

You could saute an equal amount of onions chopped the same size as the peppers and a lesser amount of celery and some minced garlic; then add some canned diced tomatoes and tomato puree to make what used to be called Creole Sauce.

If you freeze it in portions, you could defrost it later and add herbs, spices and/or condiments to the base to make dishes like shrimp creole, as a sauce for meat loaf, cook eggs or fish filets in it, or to make variations of Spanish rice or hamburger BBQ.

Thank you! Thank you!!
I'm loving the ideas! Especially the main dish stuff.
I've got waaayyy to much relish and jelly right now, so probably won't go that route, but you never know.

I've never done just green pepper jelly, so maybe.
How do you use it? I'm having trouble imagining it for breakfast! LOL Glaze for meats, maybe?

Keep 'em comin', I've got lots!

Lou, your sauce looks great! But I have green peppers.
I think it would still be good, just different.
And they're already diced into about 3/8-1/2" pieces.

Deanna

Peppers and baloney sandwiches. (You have to spell "baloney" that way or the sandwiches don't taste right, and I use the term "sandwich" loosely.)

Heat a few swirls of olive oil in a big pan, add the peppers, sprinkle with salt. Cook till peppers are limp and some of them are browned, stirring frequently. Add a large can of tomato sauce (without seasonings). Cook and stir till sauce is cooked down and brownish, but you still have lots of sauce. Peppers should be well-cooked and limp. Ordinarily, the peppers are cut into long strips, about six strips per pepper, but it would taste the same with diced peppers - actually, it may not be as messy with diced peppers.

Serve hot or warm on slices of French or Italian bread with a slice or two of cold ordinary baloney. You have to cut the bread a certain way, so there is a hinge on one side of the bread that the slices of baloney sit on. It's a mess, but boy is it delicious. I'm gonna have to "get me one a them sammiches" today!

You can freeze it in batches if you have too much.

That actually sounds good! I'm a closet baloney lover!
(Don't EVEN go there Jessica!)

I can see the sauce over past or mixed into soups or with added sauteed veggies, over rice, etc.

Just a basic yummy sauce!

Hopefully this weekend I'll have some time to try out some recipes!

Again, thanks for all the help!

Deanna

Deanna:
I use the Green peppers also, just happened to have a photo of the Red Peppers.
Lou

Long, low frying is how I would use a surfeit of bell peppers. I would use them with Italian sausage, as in my WFD post, or with sausage and yellow squash, as in Lou's WFD post, or with pasta, as Lou posted above.

Peppers and onions cook down a lot when done low and long. It's a good thing to do when you have a lot to work with.

Jim