Make pepper jelly....add 3 or 4 habaneros to every batch.
Linda c

Chop them up, bag them, and freeze them. It's so nice to grab a bag of chopped peppers (or onions) for a recipe.

I do that using my handy-dandy chopper.

I use it for pretty much any vegetable that needs chopping.

The freezer is your friend with peppers. You can freeze them. They won't be suitable anymore for salads or fresh dishes, but super easy and good for soups, spaghetti sauce, casseroles, chili, etc., later. You can also make up stuffed peppers and freeze for dinners later.
There are several types of relishes and salsa that utilize peppers if you are into canning, like pepper relish and salsa. If you don't can, this might be a time to learn, I'd start with salsa, that's easy. Let me know if you want a peppery recipe for salsa to can.

I like this recipe for Piperade from Danielle Centoni. Very good used in fajitas.

Last summer I took my own plethora of peppers and made this in batches which I then froze. It worked very well. It's the smoked paprika and sherry vinegar that make the difference.

The recipe calls for canned tomatoes, but I blanched, peeled and chopped 2 pounds of meaty fresh ones. IIRC, I used the salsa technique and thumbed out the seeds and "goo."

For freezing the entire batch equals about 3 quarts of piperade.

In the original recipe part was used immediately with eggs and part was reserved for other uses.

Pipérade
Published August 18, 2009 in "The Oregonian"

Makes 4 servings, with leftovers

Ingredients
 1/4 cup olive oil, plus more for brushing on the bread
 3 yellow or sweet onions, halved and sliced 1/4 inch thick
 5 large cloves garlic, minced, plus 1 cut in half (divided)
 4 red bell peppers, stem, ribs and seeds removed, sliced into 1/4-inch-wide strips
 4 green bell peppers, stem, ribs and seeds removed, sliced into 1/4-inch-wide strips
 1 28-ounce can whole plum tomatoes
 1 tablespoon paprika
 1 tablespoon smoked paprika (pimenton de la Vera)
 2 tablespoons sherry vinegar
 1 tablespoon chopped fresh thyme
 1 tablespoon salt
 1 teaspoon freshly ground black pepper
 4 slices rustic bread
 8 eggs

Instructions
Heat olive oil in a large 12- to 14-inch saute pan over medium-high heat. Add the onions and cook for 7 minutes, or until soft. Add the minced garlic and cook 3 minutes more. Add the red and green peppers and cook, frequently turning the mixture over, until the peppers begin to soften and make more room in the pan, about 10 minutes.

Add the tomatoes, breaking them up as you go, plus their juice. Add the paprika, smoked paprika, sherry vinegar, thyme, salt and pepper. Cook until peppers are soft and the juices have begun to thicken, about 20 minutes.
Meanwhile, brush the bread with oil and place under the broiler to toast until golden on one side, about 1 minute. Rub the cut side of the halved garlic clove on each piece two or three times. Set aside.

Scoop out 3 cups of the pepper mixture, trying to get mostly peppers and not much sauce. Refrigerate for the next meal. Use a spoon or spatula to clear away some of the remaining peppers in the pan to make 8 pockets for the eggs to cook. Crack an egg into each space. Sprinkle each with a little salt and pepper, and cover the pan with the lid or cover tightly with foil and invert a large bowl on top to keep it down. Cook the eggs for about 5 to 8 minutes until whites are set and yolks are still runny (the time depends on how tight your lid is. Start checking at 5 minutes).

Place a slice of bread in each bowl, spoon two eggs and some of the pepper mixture over each. Serve.

Carol

Frying up peppers and onions, in olive oil, with a bit of garlic to serve with pork loin chops.
I forgot how good just sliced and fried peppers are.
Linda C

Peppers and baloney sandwiches. Just fry pepper strips in olive oil, sprinkle with salt, let them cook down until brown in spots and softened. Add a can of unseasoned tomato sauce, simmer till a little thickened, serve hot on Italian bread with cold slices of ordinary baloney. Takes about 45 minutes to cook to the right consistency, but you don't have to tend it too much; just stir it occasionally.

This is my favorite sandwich in the world. Messy, too. For this particular sandwich, "baloney" must be spelled "baloney." My father would insist! The mixture freezes well, too.

Sherry

I am certainly not the best cook on this forum, and I cook by feel (unless itÂs a new new recipe) so this is the way I bake fish. Oh, and I usually cook for two so adjust accordingly. I usually use grouper filets DH favorite.

Reduce one 11.5 can of V8 juice by about half
Add lemon zest and juice from 1 lemon
Sweat chopped sweet peppers (red, green, yellow, orange, and 1 or 2 green onions) add chopped garlic just to soften.
Add to V8 mixture and spoon under and over fish filets.
Bake in oven until fish flakes.

If you like heat, which I donÂt, add some crushed red pepper or whatever you prefer.

ItÂs actually a really colorful dish, and when I do have guests have often been told itÂs the best they have had. They could just be being kind but they eat it all!

Red

I forgot to add that I keep chopped and strips of the peppers frozen. I buy when cheap or just BEFORE they are past useable, clean wash and chop or slice and freeze flat in bags. Makes them easy to break off just the amount I need.

RED

If you have fresh tomatoes, I like this easy salad:

Pepper and Tomato Salad

3 medium tomatoes, seeded and chopped
1 medium green pepper, chopped
1 celery rib, thinly sliced
1/2 cup chopped red onion
2 tablespoons cider vinegar
1 tablespoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper

Mix the tomatoes, green pepper, celery and onion. Combine the vinegar, sugar, salt and pepper. Stir into tomato mixture. Cover and refrigerate for at least 2 hours, stirring several times. Serve with a slotted spoon.

If you don't have tomatoes, you can make this one:

Pepper Slaw

1 medium head green cabbage, shredded
2 green bell peppers, diced
salt to taste
1 cup vinegar
1 1/2 cups sugar
2 tablespoons celery seed

Toss the cabbage and bell pepper together in a large bowl. Season the mixture liberally with salt; stir. Allow to sit 45 minutes; drain and return to the bowl.

Bring the vinegar and sugar to a boil together in a saucepan. Immediately remove from heat and stir into the cabbage mixture. Add the celery seed; mix thoroughly. Chill completely before serving.

I really like the slaw as a topping for a pulled pork sandwich too.

Annie

Depending on their size and meatiness, you could roast them before freezing.