If you have lots of them, try making this chutney. Provided it's kept in properly sterilized and sealed jars it should keep for months. Great with cheese, cold meats, etc.
7 large red peppers (capsicum)
6 red onions
1/3C olive oil
1t ground cumin
1/2t ground allspice
1 bay leaf
50mL balsamic vinegar
125mL white wine vinegar
Cook capsicum on a hot bbq or under a grill until all sides are well blackened. Place in a large bowl and cover with cling wrap and allow to cool. Remove skins and seeds and roughly chop the flesh. Retaining all the sweet juice.
Heat oil in a large saucepan and cook onion and garlic over a medium heat for 5 minutes or until starting to soften. Add remaining ingredients and let them simmer over a low heat for approx 2 1/2 hours, stirring periodically until chutney is reduced and thickened.
Transfer immediately to sterilised (fresh out of the dishwasher is fine) jars and seal while still hot.