bumper crop of italia peppers -- help!

[NYchowcook]

I have close to a dozen red italia peppers. Over the season I've subbed for bell peppers by, oh, sauteeing one and adding to a barley mix, or corn saute. but now I have lots. Any ideas beyond peperonata?

[Anya L]

Chicken smothered in peppers. You can use up a lot of peppers this way because they cook down quite a bit.

[coll]

I always use Italian peppers for Sausage and Pepper, as I'm not a fan of Bell Peppers. You can make as much as you want and freeze it in small packages for quick heroes or frittatas.

[DiveFan]

Make Sofrito (peppers, onion, tomato) and then freeze it. You will then have time to plan in detail...

[Bostonbob3]

Here's a REALLY easy Stuffed Peppers recipe:

2 cups vegetable broth
1 tablespoon butter
1 cup white rice
2 Italian peppers
1 tablespoon extra-virgin olive oil
1 small onion, chopped
1 cup frozen peas
1 cup taco sauce
Salt and freshly ground black pepper
2 tablespoons chopped cilantro leaves or flat leaf parsley, for garnish
2 scallions, thinly sliced, for garnish

Preheat a grill pan over high heat.
Bring 2 cups vegetable broth and butter to a boil in a small covered pot. Add rice, reduce heat to low and cook 18 to 20 minutes, or until rice is tender and liquid is absorbed.

Split peppers lengthwise and remove seeds, leaving stems in tact. Grill peppers on hot grill pan for 3 to 5 minutes on each side. Remove from grill and let cool enough to handle.

To a medium skillet over moderate heat, add 1 tablespoon oil and onion. Saute onion 2 or 3 minutes. Add cooked rice to the pan and stir in peas and taco sauce. Season rice with salt and pepper.

Load up pepper halves with seasoned rice. Top rice filled peppers with chopped cilantro or parsley and scallions.