Instructions: Making maximum use of the pantry is the mantra of cooking to beat the clock.

One of my favorite pantry items is roasted red bell peppers in a jar.

Dont get me wrong: I love to roast fresh red bell peppers in summer on the grill, then peel and seed them for salads, pastas or as part of an antipasto platter. But I dont always have the time. In addition, out-of-season fresh red bell peppers can be expensive. Thats where the convenience of peppers in a jar comes in.

Red bell peppers are also called sweet peppers to distinguish them from hot chile peppers. Theyre actually green bell peppers that have stayed on the vine longer. As a result, they are sweeter and contain more vitamin C and much more A.

Pimientos are heart-shaped sweet red peppers usually from Spain. They have a milder flavor and softer texture than domestic red bells, so I tend to use them less often. But theyre frequently available already chopped or sliced. Spain also produces the ultimate sweet red pepper, the piquillo. Rich with a slightly smoky flavor and silky texture, the piquillo is pricey. So let it shine by itself rather than mucking it up with too many seasonings or other ingredients.

Sweet red peppers from the jar can be used in a variety of dishes.

Add them to pasta with some chick peas, feta, black olives and Italian parsley. Use them in bean salads - perhaps cannellini beans with new potatoes, shrimp and fresh sage. Corn is a natural partner of sweet peppers in hot or cold dishes. Sweet peppers make a good sandwich accompaniment too, as in the classic Provenal pan bagna. For this sandwich, slather the inside of cut French bread with garlicky olive oil, then layer with tuna, anchovies, capers, thinly sliced red onion, tomatoes, peppers and some basil or arugula leaves. Wrap in foil, weight down and refrigerate several hours or overnight.

Use sweet red peppers for quick sauces or salsas on grilled meats, poultry, fish or on tacos.

Piperade is a Basque saute of peppers, onions, tomatoes, garlic, olive oil and herbs that can be put atop fish or chicken. But piperade can also mean an egg dish made with the above ingredients. I most often make it as a flat omelet or frittata, but here Ive made it as more of an egg scramble. Serve it with or on thick slices of toasted country bread.

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