Following up on an earlier Bites thread that may as well have been titled "What Good is a Banana Pepper, Anyway?" I have an answer.
The solitary plant that yielded a lone comma-shaped fruit a few weeks back recently rained down peppers. The expression "coals to Newcastle" came to mind, as did my father's saying: "The bad news is it tastes like shit, but the good news is there's enough for tomorrow."
Necessity being the mother of invention--and my necessity was to feed four adults with a bunch of near-their-sell-by-date ingredients and a half-dozen banana peppers that were so big they reminded me of the Gilligan's Island episode when they grow the super-sized radioactive carrots--I came up with this extremely precise recipe:
Mix some cream cheese with some feta and some bacon crumbles. Cut tops off peppers and extract seeds. Somehow or other, jam cream cheese-feta-bacon mixture into peppers. (Do not let guests see you do this--it's not pretty.) Place peppers in greased baking dish and cook at 350 degrees for about 40 minutes.
The good news is it was fantastic, the bad news is I'm out of peppers. Hint, hint.