I’d for sure stuff and fry the poblanos (or whatever your big boys are), but you seem to have a fun mix. I’d personally play around with some unique hot sauce recipes. Super easy to make and store long term!

Don’t sleep on alcohol infusions, either. Harvest season means I’m steeping chilis in tequila to give away. Spicy margaritas and palomas are delicious!

Sandos. Sliced up, get some fresh mozza or boccochi, fancy meats and a nice bun. Drizzle the slut with balsamic and oil, upgrade with a Basil mayo or butter spread on the bun.

Got a smoker? Check everyone else’s advice but with a smoked twist. Someone mentioned pickling. Smoke then pickle. Hot sauce? Smoke them then hot sauce them!

What about Tourlou? A mixed vegetable dish that has all kind of vegetables + diced tomatoes!
https://www.tinacorrado.com/tina-to-table/2019/11/10/tourlou-tourlou-greek-oven-roasted-vegetable-stew

Pairs nice with sausage, cheese and bread.

Good harvest! Here’s my method from Italy :

Hottest peppers: make the oil. Slice or poke them. Oven at 175°F (80°C) until dry and brittle, 1-3 hours. No moisture left, but don’t burn them. Pack in a jar. Cover with oil (olive better than sunflower). Keep in the fridge, use within a couple of weeks. Optional: a splash of strong vinegar (5% acidity) in the jar. Helps flavor, but don’t count on it for safety. Fridge anyway. Capsaicin dissolves in fat, so it blends into every dish. Better than Tabasco imho. Wife and kids don’t do spicy, so it’s for my plate and sandwiches only. Too much work? Dry them, grind them. Doesn’t blend like oil, but works. Gloves and mask when grinding.

Everything else: freeze it. Whole, no prep. Use in fish and shellfish dishes. Kills the fishy smell, brings out the flavor. They turn soft when thawed, so use straight from the freezer: slice or grate into the pan while cooking. Great for sauces, bad for salads.

Top left are something like shishitou maybe? If so, just grill 'em; they’re fantastic as a side to many things.

The bigger ones in the middle I would stuff with marinated meat (or mushroom, if you prefer) and bake or grill. Toss in some cheese, too, if you want.

The ones on the right would like be going to a combination of drying and a fermented vinegary host sauce.

I’m not sure what bottom-left are. They look hotter and thin-walled, so I would try to use them fresh, dry some and powder, and/or add to a hot sauce.

The ones in the plastic bag might be jalapeno-adjacent and I would just freeze what I can’t use immediately and use the rest raw on/in dishes.

I basically lost everything but jalapenos this year, sadly, but at least we’ll have plenty of those.

That’s a good haul! What are we working with here? Cayenne, shishito, scotch bonnet (maybe?), sweet orange and… ancho? jalapeno?

My favorite use is to ferment them in a salt brine and then blend to make a hot sauce (recipe). You can also boil them in vinegar for ~5 minutes with some salt to make a louisana style fresh hot sauce (recipe).

If the far right peppers are cayenne and hot, try a pepper sauce.

I used chiltepin, wild pepper, with this recipe https://ourdailybrine.com/southern-pepper-sauce-recipe/ was great on eggs or in bean soup to give it a kick.

Or try a hot sauce like Frank’s https://www.chilipeppermadness.com/recipes/cayenne-pepper-sauce/

If bottom left are scotch bonnet try Jamaican jerked chicken https://www.chilipeppermadness.com/recipes/jamaican-jerk-chicken/

And pickling them is always good especially with the mild ones, orange sweet peppers I’d assume.

If Peter Piper is to be trusted, you could pickle them.

Saute the bell peppers with onion. Add chicken seasoned with fajita mix and wrap in a flour tortilla. Serve with lime wedge. Simple and delicious 4 ingredient meal.

Do you have tomatoes? The r/legaladvice salsa recipe is legit.

Maybe make some pepper poppers. I’d also dry some of the smaller ones and make red pepper flakes (like you put on pizza).

I’ll often take some of these and make a pepper, rice and tomato dish, or a pepper, rice and beans dish. Anything you’re not using can be diced and frozen for later use.

Are those chiles poblanos in the plastic bag? Id make Mexican style chiles rellños. My preference is with cheese and onioN because that’s easy for me. With the sweet peppers, i would make a sofrito. It’s a delicious flavor base for rice, beans, soup, anything really

Make some queso

Big ol’ chilli 😋

Shakshuka.