James wrote:

Any good recipes that use a lot of them?

Peperonata!
Sautee some garlic in EVO oil and add bell peppers roughly chopped, some
finely chopped onion and a little water to keep it wet for the first 10
minutes of cooking, over medium gas. Add very few tomato sauce, reduce fire
to low, cover, salt and let go for about half an hour or so.
It makes a nice side dish with almost anything, and someone also uses it to
dress cooked plain rice or pasta. You can obviously add some hot peppers to
give it more strength.
A friend of mine used to make his "pizza ai peperoni" by simply baking a
disc of pizza dough and then topping it with peperonata and shredded
mozzarella.
It can also be served cold but lukewarm is better, and hot smoking is the
best.
--
Vilco
Think pink, drink rose'