I used to lose as many peppers as we ate till I refrigerator pickled them. I do this with bananna and jalepeno and habernaro peppers. Mix 1 cup vinegar with 1 cup sugar heat till sugar dissolves then let cool and put in jar with sliced peppers you can seed and slice or just slice the peppers with seeds still in them for more heat from hot peppers. I have had them till the next harvest IN THE FRIDGE!!!! they are not canned!!! and they are still good on sandwhiches and in salads they have a sweet sour taste after being in the friodge for all that time

Oh my - we just dined on that oval baking dish with the handles to the left. I can't begin to tell you how good they tasted. I just love stuffed peppers. I have vivid memories of my mother making them - she would clean out the peppers and while they were still damp inside she'd sprinkle them with salt - she always said that was an important step. So I always sprinkle the insides of my peppers with salt. :) I know for sure she didn't use sausage in them but we love the combo of ground beef and sausage with a lot of garlic and the rice for the stuffing. These are satisfying garden days. :) Hope you get some of the big guys soon, Dave. Our peppers are really lovely this year. And this is such a good way to use up all the tomato odds and ends, small ones, bad spot here and there. Deliciosa!

I also have a stuffed poblano recipe, which is based on a recipe from epicurious.com, which is in turn based on chile rellenos. Mix some quinoa with some mashed black beans for the stuffing & season that with cumin & salt. Roast the peppers, peel & seed, then stuff & top with shredded monterey jack. The epicurious recipe called for baking them on a bed of caramelized onions, but sometimes I just bake them on foil. High fiber, low fat. Melissa

Here's a well-known Spanish tapa which is also often served as a first or even a main course light meal. Piquillo peppers are small, sweet and slightly piquant Spanish red peppers which are sold tinned, skinned and ready for stuffing. (PIMIENTOS DE PIQUILLO RELLENOS CON PESCADO. 2 tins piquillo peppers, each 185 grams/ (6 1/2 oz)..about 15 small peppers (I used 1 tin of 390 grams=18 peppers) 200 grams/7 oz cod or any cooked white fish 3 cloves garlic chopped 1 TBS onion, minced 2 TBS olive oil 1 1/2 TBS flour 200 ml/7 fl oz (3/4 cup + 1 TBS) milk salt & pepper to taste grating of nutmeg 150 ml/1/4 pint (2/3 cup) cream pinch of cayenne 1 teasp vinegar Drain the tinned piquillo peppers. Allow 6 - 10 for stuffing and reserve the remainder for the sauce. Shred or flake the codfish or cooked white fish, discarding any skin or bone. In a saucepan, sauté the chopped garlic and onion in the oil until softened. Add the fish, then the flour and cook for two minutes. Then whisk in the milk. Season with salt and pepper and nutmeg. Cook, stirring constantly, until the fish mixture is thickened. Remove from heat. Stuff the piquillo peppers with the fish mixture and place them in an oiled baking dish. Bake in a medium-hot oven for 5 minutes. (Alternately the peppers may be dusted with flour, then dipped in beaten egg and fried in olive oil, turning them to brown on all sides.) Meanwhile, purée the remaining peppers in a blender with the cream, cayenne and vinegar. Spoon the sauce onto 6 dishes (if serving 1 pepper to 6 persons as a tapa - we had 3 each) and place 1 or 2 of the stuffed peppers on each plate. Serves 6 as a tapa, 2 or 3 as a first course. Source: 'Tapas and More Great Dishes From Spain' Janet Mendel 1997 SharonCb