If you take some time, about half an hour to roast 5-6 red peppers, peel, cut into strips, saute lightly in olive oil with sliced garlic then you will have a gift in your fridge that just keeps giving. Here is but one three day plan. The main thing to remember is this: start with really fresh peppers (not dried out), broil or roast in the flame until fully blackened. Place in a plastic or paper bag for 10-15 minutes to steam off the skin before peeling.
Day 1: a bowl of these peppers, served as a side with broccoli and sliced flank steak.
Day 2: The peppers flavor some fish fillet, along with fresh basil and caper butter. All wrapped up in parchment paper, it takes 8 minutes at 400 degrees to cook.
Day 3. As a bruschetta topping-with and without sliced pork tenderloin