I've too many sweet peppers coming off, right now.
I have made a small piglet of myself, eating raw peppers of three varieties. I have also diced and frozen three gallon-size freezer bags of the beauties. They won't do for salads after being frozen, but they drop right into anything you're cooking.
(Freeze them before you bag them or you will have one huge lump.)
shame you froze them. i grill them to get off the skin, and then preserve them in oil. am about to preserve some chillis - one lot of jalapenos and one lot of a variety i've forgotten the name of (the plant was given to me by my neighbour). i'll de-seed them, and then pour a hot sugar/lemon juice solution over them. and in a few days time... voila ! sweet, hot chillies. a bit like thai sweet chilli sauce, only without all the crap chemicals. utterly gorgeous.
I'll bet they are.
I haven't even done one fifth of mine yet. If the weather holds, there will be more, because the plants are loaded with set fruit. For some reason the hotter varieties did not do as well, this year, but I have sweet ones up to my ears.
I have never done them in oil, but I have pickled barrels of them in the past, especially hot ones.
I will have to look into that.