A couple of ideas:

Roasted pepper soup. I use bell peppers but there is no reason why you can’t use small peppers instead.

Peppers stuffed with shrimp paste (or fish paste or any other kind of stuffing you like) and sauteed in black bean sauce. Again, I use bell peppers but there is no reason you can’t use small peppers instead.

Pepper bread? Pepper spread. Pepper butter. Sausage and peppers (Lidia's recipe is excellent and easy, and you could use turkey sausage), Fajitas. Slice them into the bottom of a pan (with a sliced onion if you like), put a butterflied bird or anything else you want to roast on top, a quick chop while the meat is resting to serve the peppers as a condiment, or put in the blender with the dripping to make pepper gravy,

Peperonata?

https://www.theguardian.com/lifeandstyle/2015/oct/29/peperonata-recipe-jane-grigson-rachel-roddy-kitchen-sink-tales

You don't really need a recipe tho - it's basically a thick melange of sauteed peppers, onions, garlic, tomatoes and herbs, salt & pepper.

I used to work in a veggie restaurant many years ago and they added sliced mushrooms and served it on thick slices of sandwich bread, topped with cheese and broiled until the cheese was melted and bubbling - they were so good!

This uses a lot of peppers too - broiler chicken fajitas:

https://www.bhg.com/recipe/chicken-fajitas-in-a-flash/

I've made it several times, omitting the sugar, and adding some cut up tomatoes and frozen corn kernels.

Pasta sauce. Make a vat and freeze it.

I had a problem with an overload of sweet peppers last summer from the garden. I sliced them up, sauteed them in olive oil and then froze in small freezer bags. They were fabulous on home made pizza and easy peasy to add right out of the freezer to omelettes, pasta or chili. This is a great way to preserve them for using later. I thought the flavor would wash out once frozen, but the sauteeing in olive oil really helped avoid the usual exploding cell problem with freezing vegetables, and sauteeing concentrated the flavor. I guess you could roast them too, but sauteeing was super easy. Pretend that first "e" has an accent . . .

Chop and freeze on a sheet pan. When froze, put in ziplock, they will be great for cooking, will not have a crunch as fresh.

I love those little peppers with hummus or Bitchin' Sauce.

Make some stuffed peppers ... and then do as Sherry suggests ... I would blanch in boiling water for three minutes before placing them on a sheet pan in the freezer. Once frozen, transfer to a zip bag or five ...

I obviously came to the right place - thank you all! All great thoughts, what I wind up doing wil depend on how much time and inclination I have in the next day or two.

I had stuffed half peppers with crab as part of a cold seafood platter. I was aiming for one or two bites, hence so many of the larger ones left over.

Thanks again!

I always just cut up sweet red peppers and freeze.

I have one of those "As Seen ON TV" Vidalia Onion Choppers that my MIL gave me for Christmas years ago. I didn't use it for years. Finally I tried it. Wow. I use the large squares for bell peppers and the small squares for onions and celery. (MY husband won't eat onion or celery if he can see it in anything.)

It does not work for tomatoes. It would probably work for other peppers like jalapeno, but those are small enough to use at one time. If I ever grow any again, I will. I chop the bell peppers and onions left over and freeze like I said on a half sheet pan until froze, then package in ziplocks. I can take out just what I need.

I haven't blanched the peppers before freezing.

Like laceyvail, I freeze excess peppers. Sweet bell type peppers, I cut in half, clean and freeze. Ready to go for stuffed peppers & easy to dice up even still frozen for other uses. Others like jalapenos & serranos get frozen whole.

I buy the bags of marked down sweet red peppers. Toss them in a wood fire to "smoke" and blister the skins. Depending on the time of year this could be the firepit or woodstove. Remove from fire, rinse under cold water to remove skins. Seed, slice or dice and freeze. I also can them.

Pickled Roasted Peppers

6-8 small sweet, fire roasted, bell red, yellow, orange peppers, peeled, cored and cut in ½” dice

2 large clove roasted garlic, mashed

1/2 cup dry white wine

1/2 cup white vinegar

1/4 cup cider vinegar

1/2 cup chopped onion

2 tbs. raw sugar

½ tsp. dried lemon peel

1 tsp. pickling salt

Add everything but peppers to pan, bring to boil. Boil 5 minutes. Pack room temp peppers in hot jars, leave ½” head space. Ladle boiling pickling liquid over peppers. Put on hot lids then rings finger tight.

Process in BWB for 15 minutes.

Makes 3 to 4 - 8 oz. jars