Too Many Banana Peppers--Need Your Suggestions

Before we get to the peppers, I want to share a couple of dishes that I make just for myself. I have a small vegetable garden and my two cucumber plants make just enough for salad here and there and my favorite simple dish of chopped cucumbers, onion, salt, maybe garlic if you want and dill. My herbs are really, really happy in this 95 degree weather and I put my dill in a paper towel in the refrigerator and a few days later it's easy to crumble onto this tsatziki that I make. Just add plain yogurt (the Greek kind, yum) or sour cream:

This year I've been making dinner using shrimp. I pick up a 24 oz or so bag of frozen, cooked, deveined shrimp whenever I see it go on sale for about $10 (I get two dinners out of it--just use what I need and keep the rest in freezer). Two dinner faves are making quesadillas --I use a quesadilla maker and put sauteed shrimp, peppers, onions and cumin onto a flour tortilla and sprinkle cheese on top, add the other tortilla, and when done use a pizza cutter to cut into wedges. Or just spoon it into tortillas for a wrap or in place of beef for tacos. Or I make shrimp alfredo the easy way by sauteeing the shrimp and adding a jar of alfredo sauce and then I "homemake it up" by adding my own half &' half, mushrooms, parmesan, onions, and peas.

But for a salad that is just for me, I make this shrimp and tortellini pasta salad:
Cook the tortellini (1/2 a bag), drain, it, defrost the cooked shrimp, add chopped green pepper, any kind of onion, salt & pepper, sprinkle of parmesan, and enough creamy caesar dressing to coat it. Put it on salad greens. I add fresh basil from my happy herb garden.

I am growing a couple of different kinds of peppers in the garden. I have the perfect amount of bell peppers, and one jalapeno pepper plant that is suiting me just fine. BTW, I cut up a couple of jalapenos on the 4th of July to add to a black bean/corn/cilantro/onion/cucumber/tomato salad and used my bare hands while cutting and transferring them to the bowl. Big mistake. My hands were on fire for hours. It was worse than that time years ago when I was in Florida on a girl only getaway getting ready to go out with a good friend and I picked up the curling iron by the hot barrel. I had to hold a cold beer bottle in my hand all night to take away the pain. But for the jalapeno burn (on both hands!) I put my hands in a dish of cold milk (not as fun).

OK, so on to my overabundance of banana peppers. Here they are:

I planted six of these plants (and I didn't even lose that one that had its leaves all eaten by the ginormous hornworm -- I'll spare you the photo again -- but yes, all the leaves have grown back and it's producing lots of peppers. With horns. Just kidding).

Hubs loves these on his sandwiches and what I have done with plenty of them so far is chop the peppers into rings and put them into a jar of pickles that still has all the pickle juice (but no pickles), and keep in the fridge. But that will still leave me with too many. Do they freeze? What would you do?

And the only reason I have any time to make the Greek tzatziti salad for me and the girlish shrimp salad for me is because the boys have left for the beach again for the last hurrah before school starts. Tell me, what would you do if you had a weekend all to yourself??

(I'm missing them but want to make the most of it because my world will rock in a few weeks with three boys in three different schools for the first time--with 3 different wake up times for high, middle and elem school, and three boys on three sports teams again).