It's hard to tell without something for scale. Can you take another pic with a quarter or something so we can judge the size?

Good idea rachelellen....

Di

I call them Hungarian peppers...just a little on the hot side...but I have had some that were "fairly hot".
I wouldn't dry them....not enough hot for that...but they make good pepper jelly and are a nice addition to any fried pepper dish.
Linda C

They look like ripened Anaheims to me, called Chile Colorado 'round here. Can be sweet to mildly hot.

Peppers can be quite difficult to ID because there are so many varieties, and growing conditions can cause so much variation in size & heat.

I would taste a slice (cautiously) to determine the heat level before deciding what to do with them. If sweet to mildly spicy, rellenos or other stuffed pepper recipes would be good. They aren't as easy to stuff, being long and thin, but you can slit them and make the same dishes layering the peppers and stuffing, lasagna style.

If spicy, dry them by all means. But, peppers also freeze quite well, and easily, no blanching or anything.

I also think they look like Anaheim chilies. Chilies do not have to be hot to be dried, and drying them gives them a more complex flavor, which will be quite different from the fresh flavor, similar to the way a raisin tastes different from a grape. Dried chilies are best for making chili sauce, and you can use a combination of chilies, including dried Anaheims. Typically, I use a combination of Ancho, Pasilla, and Guajillo, all of which are somewhat similar to dried Anaheims in terms of heat.

You can fresh ones in a lot of cooked dishes that use sautéed bell peppers, when you want to add a small amount of heat. I use them in omelets, migas, bean dishes, etc. and always sauté them first.

Chilies can have different flavors based on the type of soil in which they are grown in addition to the growing conditions. I haven't had that much luck with chilies this year, and I mixed all my seeds together so that I don't know what I have growing either.

You might be able to save some of the seeds to plant later. I've had absolutely no luck with seeds from chilies that I bought in grocery stores (especially dried ones), and so I thought that they might have been sterile, but if a friend grew them, then the seeds might be viable.

Lars

My neighbor gave me a bag of these, mostly pale green with a couple orange and red. They are pretty mild. Only taste will tell. I put one in my Mulligatawny soup. I'm not sure what I'm going to do with the rest.