On Aug 8, 10:19?am, 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?

You can prepare and freeze the finished dish.

Pepper steak freezes well, as do stuffed peppers.

I usually saute a whole mess of peppers, some with onions... freeze in
one and two cup portions, then add to stews and soups during winter...
also good to top omelets, burgers, and bake into corn muffins. I also
like to add bell peppers to some of my home made tomato sauce.

Even though I grow a lot I don't usually end up with a lot of extra
bell peppers, they're one of the things I rarely give any away.
Somehow they seem to get eaten in salads, very good diced into cottage
cheese, tuna salad, slaw, etc... and I like fried peppers in so many
things, goes great with scrambbled eggs, a western omelet, lox n'
eggs, salami n' eggs. Sometimes when I feel ambitious I'll make up a
big batch of fried rice and top it with sweet n' sour chicken w/
peppers and pineapple, with snow peas and green onion, etc. Peppers
are very good in stir frys.

Bell peppers are easy to use up.

http://www.recipeamerica.com/recipes/pepper.htm

Of course you can use up a lot of bell peppers as pizza topping, or
diced into sloppy joe.

Here, this looks mighty tasty, and can be frozen:
http://www.foodreference.com/html/bell-pep-pie-830.html

Sheldon