Besides the obvious things like Chili etc. You could make them into hot sauce. It’s a good way to use up a ton of them. Research some recipes, be sure to add in some fat and acid, heat it to kill any bacteria beasties, then put in woozie bottles. I’ve done it quite a few times and heating it is a necessity along with the bottles to sterilise, but in the heating process I’ve found that peppers lose a lot of their kick unless there is fat involved in the mix, like olive oil. I did a write up on it a while ago and it seems like capsaicin binds with fats so the high temps don’t destroy it. Acid like vinegar or citrus juice will ensure a low ph (below 4.0) so that there is no chance that botulism will occur