Rotisserie chicken from the store 
, boiled buttered potatoes with dill, roasted scallop squash, tomato pie sans crust, 5 boiled green beans and baked beans from a can! Made a quickie varageli (will check that spelling) corn, sautƩing kernels from irregular corn cobs / immature corn cobs in butter with chopped peanuts, coriander seed, cumin and Italian ground chilies.
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Beautiful harvest - congrats!
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wow, impressive.
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Thanks!!
The temperature is dropping to 9Ā°C tonight, but will be back up to the low 30s C next week, so things will pick up again. Days are short, though!
Green pepper growers:
What do you do with your harvest? I enjoy growing green peppers because theyāre dead easy and the product is much tastier than supermarket green peppersā¦ but I struggle to use the harvest. Today I pulled FOUR full-sized peppers off a single plant. And Mom wonāt eat anything green pepper at all, so I gotta consume them all myself.
I need a bang-up way to use them in a way that features the ingredient and uses a lot of it.
Ideas welcomed 
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Sausage and peppers
pepper and egg sandwiches (the Italian American kind made for Lent- red peppers or Cubanelles might be better, but I think home grown green peppers would work)
Jambalaya,
gumbo, maque choux.
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How about good 'ole stufed peppers? Iāve never made them with bell peppers, but it works!
It might be too late for the ones youāve picked, but have you considered letting them ripen? I grow āItalian frying peppersā, but I think any pepper allowed to ripen can be frozen, after cutting flat and frozen on a sheet pan.
With ripe peppers you could make red pepper paste or roast them and make into things like roasted red pepper soup or freeze roasted like that to use later, or maybe make piperade or peperonata first.
I really like ripe peppers, and the long tapered ones , like the long Italian ones are easier to grow here than bells.
Some piperade recipes, like this one, probably behind the NYT paywall. are made with green peppers.
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In awe of everyoneās efforts and bounty!
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Honestly Iāve never had a stuffed pepper that made me want another one.
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Why does that sound like a recipe finding challenge to me ? 
Iād better try another cup of coffee . 
What I might do is make a bunch of white chicken chili and freeze it. Iāve never made it though, so Iām on the hunt for a good recipe. I donāt tolerate heat well , so I could use one of the many recipes that call for spicy green peppers and just sub green peppers for most of them.
That I can help with! I make it regularly for group functions. I have long versions and short cuts.
Longest version, but my favorite . Starts with dry beans, and you roast Anaheim chilis. I use Poblanos. Iāve had this in the Paprika app for many years. I hope the Epicurious link still works. The picture is wrong.
is very similar, but starts with cooked chicken breast. The Coscto packages of their pulled rotisserie chicken work great for this. Walks you through roasting and incorporating the chilis ( poblano, anaheim and serrano, and says most recipes start wcanned. Starts with dried beans, but canned beans, like in this recipe can be subbed.
Interestingly that one is behind a paywall, and until I sign in the recipe ingredients are listed like this!
The recipe uses canned cannellini beans.
I stuff zucchini, tomatoes and eggplant more than I stuff peppers. This is one of the fillings I like to use .
Shilling my very old blog
If I need to freeze the chili, which recipe would you recommend ?
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Out here, the raccoons, opossums and squirrels are relentless; bagged fruits would be gone, bag and all. Electric fencing might work, if thereās enough figs to be worth the trouble.
I use live traps to cull the varmints. What happens after is solely provided on a need-to-know basis.
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I donāt like green peppers (I think Iām slightly allergic to them) but I do enjoy a good stuffed pepper.
My mom makes two kinds (that I never ate until a few years ago) ā a seasoned potato filling (then pan-fries the peppers) and a rice and ground lamb/beef/chicken filling with aromatics and tomatoes (those are pan-steamed or baked for everything to meld together. My cousin makes a mexican-flavored spin on the latter, missing good rice, sautĆ©ed ground beef or Turkey, jarred salsa, and grated cheese, and then bakes till the peppers are cooked and everything melded. Then there are the dim sum seafood-stuffed peppers that are delectable even to this pepper-averse eater.
When I grew peppers a few years ago, I sliced them in half and froze them ā stuffed peppers were one of our vegetarian mains at thanksgiving that year.
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I donāt do big bells anymore but when I did and had an abundance I would cut them in strips, put in bags and freeze.
Love green bell pepps, but they donāt love me, anymore. Specifically, I used to stuff them bitd with veggies and rice or crumbled veggie burgers, rice and more veggies. I would make green pepper and jalapeno (red and green colors) jelly for holiday gifting, too.
I donāt think it would matter; they all end up with the same basic ingredients, most of which I think freeze well. I think I remember freezing it once; probably a mix up of all three versions, almost certainly starting with dried beans and cooked chicken breast.
