Stuff w/ cheese for pepper poppers. 2-3 dozen is just about right for a get-together : ) or bake and take to the office to share at lunchtime (if there's a microwave to heat them up).

I freeze them whole in bags and use them as needed for salsa and other dishes through out the season. It's easier to slice/chop them before they completely thaw out.

Thank you for the ideas. I guess I posted this on the wrong Forum.... I meant to post on the Harvest Forum.

Waki922: do you put any coating on them or leave them stuffed with no coating?

Tried to post reply but guess it didn't go through so trying again. Sorry if it ends up showing up multiple times.

No coating, just make a lengthwise slit in pepper, take out some seeds if too hot, stick a piece of cheese in, then bake 350F for however long it takes to soften/cook the peppers to your liking (no specific time since each batch of peppers I pick can be different sizes - bigger or smaller). If you want charred/blistered pepper skins, best to stick under broiler after baking - if you bake long enough to char, the cheese will be over-melted and run out. Xtra treat to wrap peppers in small piece of slightly pre-cooked bacon - need to pre-cook bacon a little since, again, if you wait until bacon is cooked through, the cheese will be too melted.