We grow a variety of sweet peppers, from bells to shepperd to lunch box. Did you know a green pepper is just an unripe red pepper. We love to harvest our peppers when they are fully ripe but sometimes it just takes too long for us to wait.
Peppers will keep in the fridge for a few weeks in a plastic bag. To preserve consider roasting them and putting them in a jar with olive oil, they will keep in the fridge for quite a long time. Or once roasted you can freeze them and use them for pico de gallo or roasted pepper soup.
Peppers are delisious raw or cooked. You can stuff them with stewed rice and lentils and bake in the oven, or sautee them with other summer veggies like summer squash, mushrooms, onions, eggplant in little olive olive, salt, and balsamic vinegar.
To roast them for preserving, toss in some avocado oil and add a little salt to help release some of their water. Let them cool and then add to a jar with olive oil and store in the fridge or add to a freezer bag and freeze for later (tip chop them before freezing and note on the bag how many peppers are in the bag)
^^^ sub vegan sausage for a meatless option