James wrote:

Of course they like to all mature at the same time. So what should I
do with all of them? I like the crunch but I can't eat too many at
once because they don't agree with me.

Drying or freezing will naturally lose the crunchiness.

Any good recipes that use a lot of them?


Any excess peppers get diced up, sauteed until cooked way down and
almost falling apart and then made into red pepper bread. Just
add them to any white bread recipe toward the end of mixing.
Add sauteed onions, too.

--
Reg