Must be a good year for banana peppers. Mine are huge!!
I stuffed some last night and cooked them in a pan on the grill.
I'm plannningto make some bratwurst today and sautee some banana peppers and onion and green peppers to put over the top of the bratwursts.
Also, I slice them up and put in a homemade spaghetti sauce (wedged Roma tomatoes, onion, green peppers, italian spices, garlic)
Last year I sliced the banana peppers and the rest of my peppers (jalepenos, salsa peppers) and mixed together and pickled them. The flavors blended and the super hot ones weren't as hot.
* Exported from MasterCook *

Pickled Peppers
With rubber gloves on, slice your peppers, pack in jars, add 1/2 tsp. plain salt per pint,and
fill the jar with boiling white vinegar (of course, sterilize jars and lids first.) Tighten lids and cook
in a water bath of simmering water for 10 minutes. I do this to make sure the lids are
sealed. These will keep for a long period of time, but after about a year, I find the peppers
are soft.

Note: These are great on Nachos, and sandwiches!!