I grew some green peppers and they are starting to get ripe and I don't need them yet?

Leave them in the garden. After Green Peppers get ripe, they turn red then orange then yellow - you'll get the "pricier" peppers for the same price as green if you leave them be.

Good Luck!

If your peppers ripen by turning red, then let them turn deep red, rinse, and puncture them. Allow them to sun dry, or dry in a low temp oven. Then put in a food processor with an onion, pomegranite paste, cumin, a little hot pepper, and bread crumbs,salt, and olive oil. Let it sit for an hour. Fix to taste. This is something you can freeze, or serve up as a dip, roll onto a pizza dough and bake ( add mozzerralla cheese for extra heartiness) possibilites are many.

You can also sun dry them, and then put them in oil... great for pastas.

Try roasting them, and peeling, and add to a clove of garlic and olive oil and salt in a jar... they will last for a long time in the fridge or freezer.

Make stuffed peppers to use them up. Just make a mix of rice, ground beef and spices, cut peppers in half, and put the mixture in. Cover with cheese and bake.

And of course if you don't want to actually use them yet, freeze or refrigerate like the others mentioned.

You can freeze peppers. Just core them and cut into strips ( or dice, or whatever). Rinse & dry, then put into a ziploc baggie in the freezer. When you're ready for them, the defrost in like, a minute.

I always go ahead and either chop, dice, or slice them and then freeze them in a Ziploc bag. When you are ready to use them just take them out and viola, fresh peppers!! They last a long time this way.

Put them in a brown paper bag in the fridge

Chopped or sliced peppers can be frozen in a sealed bag.

Cut your peper julian style, blanch them in hot water, shock them in ice water and allow them to drain and freeze them in a freezer bag until you are ready for them.

I freeze mine. You can cut them in half, slice or dice them, just remove the seeds and the veins. They do loose a little of their crunchiness, but hold up well in stews, gumbos and sauces.

dont pick them until they are really ripe and then put them in the fridge or freezer