Peppers are easy to use up as they work well in so many ways, from raw strips in lunchboxes to a colourful extra in fajitas. Be careful removing the stem and seeds – it might be easier to halve the peppers before cutting these out.
Store it: Peppers are pretty hardy, and will keep for up to a couple of weeks in the vegetable drawer of your fridge.
Save it: While you can chop and freeze peppers raw, peppers do last a long time in the fridge and are still fine to eat when they start to wrinkle and soften. At this point they’d taste better cooked rather than eaten raw.
Serve it: Lots of leftovers? Cut the stems and seeds out of peppers and roast whole in the oven, then fill with whatever you have to use up, such as Bolognese, risotto, curry or cooked rice. Add some grated cheese, then wrap in foil and roast for another 15 minutes.
More ideas to try: Roast chopped peppers with sweet potato, courgette and any other veg you have lurking in your fridge and use to top a tasty pastry tart.