Late season super hots...how to dry, can, mature?

Hi everyone! I have several chinese 5 color, ghost, and scorpion plants that I've just had to harvest because we're likely going to get very close to freezing tonight. A few plants will be covered to see if I can get them to last a couple more weeks, as we have lots of days coming up in the 70's yet. Few questions...
 
1) Once the last warm days are over, are there any ways to force mature them? Or...green is green...nothing to be done...
 
2) I've made some jelly, and pickled some. Wouldn't mind drying some to make pepper flakes, but I do not have a deyhdrator yet. Are there other proven methods? How about other suggestions for preserving?
 
3) As for the ones that will be staying green...uses for green ghosts and scorps?
 
4) I've moved 2 plants inside. They both have peppers that are green. Any chance that I'll get them to mature indoors before I cut them back? They are in several hours light in a southern window. However, It won't be getting much warmer than 70 in the house.
 
Thanks!

[1] Bring them plants inside and give them as much sunlight as possible.
They will eventually mature, just have patience.
 
[2]How do you heat your home?
You could pickle them, make a good hot sauce.
 
[3]Try the green ones, nibble small pieces for the taste.
For me, green Morugas are quite nice and citrussy, not too soapy and floral.
 
[4]The peppers will mature is you have enough heat and sunlight.
A few hours of sunlight should go a long way.
 
I grow Bhuts, Morugas and Adjumas inside.

There's a few alternatives to a dehydrator.
If you have a typical older gas oven with a pilot light, just leave them in the turned off oven for a few days. It's warm and dry enough to do it.