What to do with tons of sweet green peppers

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I would dry them, then crumble and powder them for use in other recipes.
Canning them comes to mind if you want to keep some whole, as does pickling.
--
K.

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Cut them into slivers, mix with slivers of onions & a few garlic cloves, add ground black pepper & a bit of paprika & a bit of fresh basil (dried basil if that's all there is). Fry in wok or large iron skillet at a high temperature in olive oil keeping it stirred until the sweet peppers & the onions turn transluscent. Put in sterile mason jar(s). This is a simple yet superior relish for hamburgers or veggy burgers, hotdogs or tofu dogs, & can even be pretty good spicing up a fritata.
It can be tweeked with other ingredients or herbs according to one's own likes. If there are green tomatoes at the end of the season that won't have time to finish ripening, those can be mixed in the bell pepper relish, & I've even added "maypop" seeds & rinds together (from passionflower vines), just so long as the bell peppers & onions are the dominant ingredient. Mixing other colors of bell peppers gives it a particular festive look & can be put on the table in little japanese cups & a tiny spoon for sake of presentation. In the refrigerator this relish lasts as long as it needs to last.
-paghat the ratgirl
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