What to do with peppers?!

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Pickled peppers so you don't need eat them up in hurry
1. Put water into the saucepan and bring to a boil. Wash the canning jars and set in the sink. Pour
boiling water into the clean jars and let stand while preparing the peppers and brine. Put more
water into the saucepan and put rings and lids in and bring to a boil.
2. Measure vinegar and water in a 1 to 1 ratio; for instance, you use 1 cup water to 1 cup vinegar.
The total amount of brine will depend upon the amount of peppers you are pickling. Pour the
water and vinegar into the second saucepan. Measure ? tablespoon salt and ? tablespoon
sugar for each jar; add to water and vinegar. Mix until sugar and salt dissolves and bring to a boil.
3. Clean, core and cut bell peppers length-wise into 1 ? inch wide strips while the brine is heating.
Pour out water from jars and place on top of a towel on the counter. Pack each jar with peppers.
4. Ladle boiling brine over peppers to within a half inch of the top of the jar. Wipe the rim of the jar
with a towel to remove the excess brine. Use tongs to remove ring and lid and carefully place on
top of jar. Cover the top with another towel and tighten the ring. Turn upside down while still hot
until they cool.
5. Store the jars in the pantry. Wait a week for the pep

Grilled them without any marination, just sliced them up to grill and store in the fridge.

Make peppers salad, it could be a nice side dish. Adjust the quantities to your preference.
1 red sweet pepper, cored and seeded
1 yellow sweet pepper, cored and seeded
1 orange sweet pepper, cored and seeded
1 small sweet onion (Walla Walla, Vidalia, or Maui), peeled
1/4 cup chopped fresh parsley or fresh basil leaves
Coarse salt and freshly-ground black pepper
1 tablespoon rice vinegar
1 tablespoon sesame oil
1/4 cup (2 ounces) crumbled feta cheese

Slice sweet peppers into matchstick-size pieces and place in a large bowl. Slice onion into matchstick-size pieces and add to the bowl. Add parsley or basil. Sprinkle with coarse salt and pepper. Add rice vinegar and sesame oil, stirring to mix well.

Cover and refrigerate approximately 1 hour before serving. To serve, toss salad again and sprinkle with crumbled feta cheese.

Makes 6 to 8 servings.

Roast them in a little olive oil & make a salad with lettuce, tomato, onion, etc. You can also add chicken or tuna.

Roasting peppers, brings out a totally different taste. It is quite a chore, but well worth it. Char the peppers until the skin is black and blistered. They can be charred under a broiler, over an open flame or on the grill. While they are still hot, cover or place in a paper bag for 15 minutes and allow the steam to loosen the charred skins. Peel over a bowl to catch the juices, and use in your favorite recipe.

Cut slices of baguette and brush them with olive oil. Place the bread on a cookie sheet and toast at 450 degrees F, or put under the broiler until the bread just begins to turn a golden brown. Let the toasts cool, then spread them with brie, cream cheese, feta or some other soft cheese. Lay a piece of roasted pepper over the cheese, and for color, sprinkle with finely-chopped basil or parsley.

You can also chop the roasted pepper and mix it into cream cheese to create a spread for bread or a dip for vegetables.

For roasted red pepper soup, saute garlic, celery, onion and carrot in a small bit of olive oil. Once the vegetables are softened, add them to a pot with vegetable or chicken stock, 1 tbsp. of tomato paste, chopped or pureed red peppers and seasonings such as salt, pepper, oregano and basil. Let the soup simmer for at least an hour, then add cream if you wish. You can also blend the soup in a food processor, or leave it as is

Fry peppers, onion, bacon. Add to scrambled eggs or make an omelet, top with cheese.

My suggestions are :

1) Cut 2 green peppers & 2 red peppers into bite size, then stir fry them with seafood (shrimps, scallops, squids or tiger prawns) with ginger, garlic,a dash of rice wine and oyster sauce.

2) The remaining 2 peppers, you can cut them in strips, then mix them with any green salad vegetables (rocket / lettuce / cherry tomatoes / black olives / sliced cucumbers) and top the salad with a big can of tuna flakes, serve with any type of salad dressing of your choice.

Make a platter of fried peppers and onions; you can add Italian sausage if you choose to. If you don't do that, you can make some stuffed peppers with rice and ground meat, onion and a few spices with tomato sauce. Make Italian hot dogs: peppers, onions, potatoes and hot dogs; sauce of your choice or just serve with mustard.

There must be a Hundred varieties of peppers

All but the mildest - should go directly into the compost pile
they are only fit for birds and animals to eat that have NO sensory glands - receptors in their mouths
But as you please

http://search.yahoo.com/search?p=peppers…

You don't need to use them all. Cut them up,clean out the seeds and prepare them as though you were going to use them,then split them into managable amounts,bag them up and freeze them. Use later anytime you wish.................

You can make stuffed bell peppers
Or you can grill them and let them sweat and make veggie sandwich.

You can also make soup out of them

Pick one up and OM NOM NOM NOM NOM!!!!

Chop them up and add them to noodles.

put them in a bun

stuff them with rice, meat and sauce

simply fry them up