Wrap roasted red peppers around pieces of mozzarella, secure with a cocktail stick, then place on a baking tray and cook under a hot grill until the cheese melts.
Purée a jar of drained peppers and whisk with cream cheese and a dash of hot chilli sauce for a veggie dip. Refrigerate overnight before serving.
Make a simple Peperonata (an Italian pepper stew) fry onion and peppers in a pan with some olive oil until soft. Add chopped fresh plum tomatoes and leave to cook down on a low heat for 30 minutes. Season and add a pinch of sugar. Serve as an antipasto, stir through pasta or use as a topping for bruschetta or pizza.