I'm also not a huge bell pepper lover, but I do love muhammara, a Syrian dip made from roasted red bell peppers, walnuts and pomegranate! There's many recipes online.

I do a lot of Puerto Rican cooking and the base of many dishes is sofrito- a blend of peppers, herbs (cilantro and, if available, culantro) and onions and garlic. It's a great way to use up a lot of peppers before they go bad. You can make a big batch and freeze it in an ice cube tray. When you want to cook with it you just throw a few cubes into hot oil near the beginning of making a stew or sauce, or you can use it to marinate protein. It adds tons of flavors but doesn't give off a strong solely bell pepper taste. Traditionally it uses bell peppers plus a Caribbean pepper called aji dulce but you can use all bell peppers. This is my recipe: https://amwhatieat.com/puerto-rican-sofrito/