A Pepper Fixation

So...I've been eating a lot of bell peppers.

I especially like the green ones for sautéing with olive oil, garlic, soy sauce and a lot of vinegar.  I keep them going on high heat for a while, until they're completely subdued and saggy and their outer skins start to wrinkle and pucker.   I don't like crispy peppers (in fact, I usually stay far away from them when they're raw).

I know Peter Piper picked a peck of pickled peppers, but how many can he eat?

My mom says they're even better after a day or two, when they've marinated a bit.

But I've never managed to make them last that long.