I find that I often need a small amount of roasted red pepper for a recipe. Freezing them works great. After roasting and peeling the pepper, lay the pieces flat in a single layer in a zip-lock freezer bag, close and freeze. Then when I need just a little (they're great in omelettes), I simply slide the entire frozen slab out of the bag and slice off a few slivers with a sharp knife. I return the unused portion to the freezer. If I need to use the entire package, it's easy to thaw the peppers by submerging the bag in warm water.