Here's a tip, if the peppers have gotten a little flaccid or slimy (not moldy) I rinse them in a little cold water and cut off the edges. This revives the crunch and also gets rid of the slime.

I like them sauteed with onions and mushrooms inside a cheese omelette.

Darn. I thought this was going to be a blissful, ball pepper loving, recipe filled thread

I'm a total food safety diva, and as long as a bell pepper is not slimy or mildly, as PPs said, I'm in. If eyre starting to lose their crunch, I just make sure they're in something well cooked, like soup or stew.

Nothing. The vile things.

throwing at really bad performers...

If they're not slimy or moldy, they're fine! When the skin starts to get wrinkly, they're on their way out. At that point (as long as not slimy or moldy), stick them in the freezer to save to use for fajitas or in a frittata or the like where the less crunchy texture won't matter.

Pizza. In Chili. Even a veggie lasagna.

how long once I cut them?

I cut some up about 1.5 weeks ago and didn't open the ziplock baggie until today. They are still mostly crunchy and don't look like they've deteriorated at all.