We probably pick once a week or so.
And this is why I have to freeze them or make green pepper jelly.
I found this recipe on a blog called Calendula & Concrete. For some reason I can't direct link to the pepper recipe, so if you scroll down it is the third (I think) post.
I used green bell peppers & sweet bananna peppers. But I'm telling you right now, I did NOT like the taste of the bananna peppers roasted. The flavor was just...gross. So it was a good thing I only grilled a few of those. LOL
So, grill your peppers until blackened on all sides. Here's a picture of mine just starting out on the grill.
Grill until completely blackened. Remove them from the grill & place in a paper bag & put in the freezer for 10 minutes. This helps in removing the skins. Actually, I guess I wouldn't know, because I was in a hurry & skipped this part. LOL
Remove the outer skin, it should come off easily.
Slice the peppers open & remove the seeds.
In a bowl, combine:
A few cups of fresh corn. I used our freezer corn, but it would be really cool to use fresh corn on the cob & grill that too!
1 C. Monterey Jack Cheese (I also added some cheddar)
I onion, diced
salt & pepper to taste
Fill the peppers with this mixture, & place into a casserole dish. I had corn mixture left over, so I added it to the corner of the pan. Bake at 350 until heated through, about 10-15 minutes.
There's the extra corn in the bottom right hand corner of the pan.
And the banana peppers in the bottom left corner of the pan. Those went into the trash. yuk.