Roasted peppers are extremely versatile in cooking, so it’s hard to have any peppers left over. And when you do have leftovers, you can always make a roasted pepper soup!
I roast about 20 peppers at a time, covering 2-3 cookie sheets with peppers. Then, I store them in jars, using some for salads and for vegetarian sandwiches, while others I puree and use in a pasta sauce, as a topping for eggs or as a bruschetta topping ( blend with a tomato or two and add spices.) I like roasted pepper puree as a spread between the layers of roasted eggplant, with some feta cheese on top: it makes a killer vegetarian casserole.
Any unused peppers make a great soup. Serve this soup with toast, crackers, grilled cheese sandwiches or with a dollop of sour cream on top. Try vegan sour cream .