Spicing it up with Peppers

I have four pots with peppers out on our patio, and they are thriving - jalapeno, serrano, cayenne, and tabasco.  As I pick them, I frequently chop them and sprinkle them on drained beans (I use a can of either red, black, purple hull, crowder, northern, black eyed, or butter) with olive oil, salt, and oregano.
Last night, we were sauteing mushrooms, so I sliced some peppers and sauteed them in olive oil, and served them on the mushrooms.  They were excellent, but Judy couldn't go in the kitchen for awhile as it was quite pungent.