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Leftover Roasted Peppers are good just as they are and will keep in the refrigerator at least a week. However, if you are in a pinch and need a quick meal, you might want to try the following.
(1) Sauté a large, chopped tomato in some of the oil from the peppers in a medium skillet over high heat. Season with salt, pepper and basil or oregano. Add the peppers, coarsely chopped if desired, and heat. Reduce heat to medium. Sprinkle the mixture with freshly grated Parmesan cheese. Break some eggs on the top, 2 per person; cover and cook until eggs are the desired doneness. You now have Italian-Style Eggs Over Peppers and Tomatoes. It's quick, light and healthy.
(2) My favorite way to use leftover roasted peppers is in a sandwich with a good sharp cheese such as Asiago or Provolone. Nothing could be better.
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