We love bananna peppers here. I like to cook with them better than I do a bell pepper. I’ll throw them in fajitas and corn salad, deep fry them and eat them with chipotle mayo, or I’ll stuff them with cream cheese and wrap them in bacon. Chris likes to eat them raw so he’ll take them to work for snacks. Last year I did refrigerator pickled peppers for the first time, and I think tomorrow I will work up a couple of pints of those. I want to actually can some this year so they have a longer shelf life, I won’t have the time this week, and I want to get these and about twenty more in the garden processed before they go bad.