We call them Italian Frying Peppers here, because they are great fried!
Just in olive oil, with maybe a dash of garlic or onion.
Also good on pizza.
They can be hung in the kitchen, threaded through the green stem
part to form a sort of braid or rope.
Don't know how long they would keep. They get eaten up
pretty quick here.
I don't know what variety you have, but I'm talking about the Nardello's.
Briefly boiled, then run thru the blender and frozen. You've got a spoonful whenever you want to brighten up a sauce! (These Marconis hung for awhile to ripen but were coming into the house nearly-red.)