Green Peppers-what to do with lots of them
Chicken scarpariello(chicken shoemaker-style). It's a not-so-often heard of Italian-American dish of sauteed chicken thighs, italian sausage, bell & cherry peppers, onions, fresh herbs, lemon juice and wine. Here's a link to a recipe I use and it also gives a little history on the dish from an old NYT/Claiborne article:
Sausage, pepper & onion Sandwiches (fast recipe-grill sausages, melt down/sweat the peppers and onions with a pat of butter, s&p, throw in a can of tomatoes, cook down, add some balsamic vinegar, cook more, serve on big hoagie rolls)
Use them for fajitas (cut in strips, stir fry with onions, add strips of grilled flank steak, etc)
Toss a bunch into a nice chicken curry
Chicken Cacciatore (mmmmmmmmmmm)
Put some up for winter: dice, lay in a single layer on a cookie sheet, freeze, then bag (I use a handi-vac vacuum bagger) and store in the freezer. You can do nearly the same thing with whole peppers: remove the top, seed and remove membranes, freeze the pepper "cups" as singles, then stack them with a piece of freezer paper, wax paper or parchment between each cup. Seal in a bag and return to freezer. Ready prepped cups for stuffing!