Every fall we processed so many different peppers, we are talking bags(20 kg) and bags (Crveni rog) Red horn peppers for roasting to make ajvar or marinated with garlic, (Babura) Hungarian Sweet Peppers to be staffed or pickled, (Paradajz paprika) Tomato Pepper and (Feferoni) Hot peppers for pickling.
The whole neighbourhood smelled on roasted peppers because it was not pepper season just in our house.
We always had a jar in the fridge with pickled peppers or roasted red horn peppers marinated with garlic, salt and oil.
My mom served as a side with roasted meats, or side for Police (baked potato cut into half) or simply with bread. I just diced and added some basil.