You need to preserve them. There are numerous ways to preserve your chili peppers - See Preserving Chili Peppers - but one tasty and simple way is to preserve them in olive oil. We have a general page here on How to Preserve Your Chili Peppers in Olive Oil, but I’m including a recipe below that brings in just a bit of seasoning and some wonderful, wonderful garlic. This is an easy, no fuss recipe for preserving your peppers in oil and it will last you at least 1 week in the refrigerator. If you want to keep them longer, you can easily freeze them in proper storage containers, like thick zip lock bags. I used 6 large bell peppers for this recipe - 2 orange, 2 red, and 2 yellow. I love the color combination. Just look at them! I want to eat them all right now. If you’re using thinner walled peppers, just don’t roast them as long, and you may not need to remove the skins. I’ve used this preserving method this year on a large mixed batch of peppers - some Pimiento de Padrons, Honey Crisps, Bells, Marconis, Tangerine Dreams and some jalapeno peppers. So nice to have them around! Instead of ketchup for the Italian sausage, pull out the peppers. So many uses!
