We grew the plant by accident, and while the usual harvest is just a handful at a time, they taste really fresh and great.
Those look like jalapeños and not bell peppers.
So I’d make salsa.
It’s hard to get grocery store size bell peppers in a home garden. Plenty of people (me included) also like to grow small varieties of some veggies. If a plant can get me 4 huge tomatoes or 50 tiny ones, I’d rather have the tiny ones cause there ends up being less waste if a pest gets into one.
Yeah I’ve grown both bells and jalapeños and a variety of others and size is not what has me saying those are jalapeños, it’s their shape.
If they are indeed bell peppers, then this recipe: https://www.seriouseats.com/ajvar-serbian-roasted-red-pepper-sauce-recipe
but they looks suspiciously like fat jalapeños or some related spicy pepper
What you do is rough chop your jalapeños, put them in a Mason jar, cover them in honey (to about half, just enough to coat them all) then add a fermentation weight. After about 10 minutes or so the air bubbles will work out and then fill your jar. Cover with a cloth, fermentation lid, or regular lid (just make sure you burp it every day or so), and put it in a cool, dry place for a month or so. Test at that point and make sure there’s no mold. If no mold, you’re good. The longer you set, the more heat you get.
It’s fantastic, goes great on pizza, bbq, anything where you need to cut some fatty/greasy flavors.
Edit: here’s a set of instructions to follow
Bell peppers?
Anything Cajun. Jambalaya, gumbo, red beans and rice, etc
Pasta aglio olio e peperoncino
Take a good evo
Buy real parmigiano reggiano to grate on top at the end
Use bronze cut pasta
Im a nerd
Sausage and peppers with pasta.
Baby back ribs
Make a hat and get taco bell wearing it.
