I’ve done that thing where I opened a jar of Piquillos Peppers (spanish roasted red peppers) and only used a spoonful 
So WHAT would you suggest to use them up before they go bad in the back of my fridge. I have about a cups worth
Purée and make a dip with mayo or creme fraîche? Top canapés with them?
Throw on top of scrambled eggs?
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If they’re not already marinated, add good olive oil, garlic and a splash of sherry vinegar. Consume with fresh bread/cheeses and cured meats 
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Ours usually go into the freezer.
But if you want to use them up now, then slice into strips about 1cm wide. Dress with the absolute best olive oil you have. Scatter with thinly sliced garlic and chopped parsley. You’ll need some good bread for mopping up. One of our favourite Spanish starters/tapas - got this from the Mallorcan BiL.
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Mine go in the freezer too. I wrap a couple in wax paper and put them into a zip lock bag. Makes it easy to get the amount I need.
Speaking of dips, there’s muhammara the Middle Eastern red pepper and walnut one. Lots of recipes online - this was a random pick right at the top of the Google listings
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Are they whole Peppers?
If so they are great for Stuffing.
Goat Cheese, Tuna, Crab, Minced or Shredded Meats, Chorizo, Etc…
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I have always enjoyed these pimento cheese potatoes https://www.saveur.com/article/Recipes/Pimento-Cheese-Potato-Gratin/
That’s what I was thinking…if they are whole piquillos, I’d stuff them and then bake to melty. I personally would do jarred tuna with some minced Spanish olives and capers, and separately something with each of several cheeses, manchego, Spanish blue, and a Spanish goat cheese.
Scroll down to see the crab stuffed piquillo here:
https://www.foodnetwork.com/recipes/photos/18-stuffed-veggie-appetizers
stuffed with bonito tuna
https://www.foodnetwork.com/recipes/photos/18-stuffed-veggie-appetizers
with goat cheese and honey
sausage and cheese
It they are in strips, not whole, you could still do a rift on these recipes with chopped piquillos, or make a pimento cheese with manchego or another Spanish cheese
And, as others have said, if you can’t deal with it now, they freeze really well.
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As others have said, stuff them. If they’re not whole, mix into the stuffing and make a salad to eat over toast.
Or make pimiento cheese, subbing the piquillos for pimientos.
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Now I wish they were ! I thought I’d save time by buying the ones cut into strips !
Thank you all for the great ideas ! Adding one to my own question that I just thought of
Romesco sauce ! I usually make it every year when I get my hands on freshly fired piquillos (that I couldn’t find this year) for the freezer …
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I’ll be making a favorite this weekend. Chickpea salad with diced chorizo, onions, and piquillos.
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They make a great Cream Soup finished with Amontillado and a Crab Quenelle (or any Seafood)
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Wow, good idea … Currently looking up “amontillado” !
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A favourite sherry of Mrs H. Flavour is about midway between a fino and an oloroso.
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I suggest this dressing from Chowhound, which is great on couscous or quinoa grain bowls with arugula/spinach:
3/4 cup jarred, roasted, and peeled piquillo or pimento peppers (about 8 ounces), drained
1/4 cup extra-virgin olive oil
3 tablespoons sherry vinegar
1 medium garlic clove, minced
1/2 teaspoon smoked paprika
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Pinch granulated sugar
Blend until smooth.
Similar: https://www.delscookingtwist.com/romesco-pearl-couscous-bowl-with-halloumi/#jump-to-recipe
And here’s another recipe I recommend from Chowhound:
"Jim Becker’s ROMESCO SAUCE
2 Red bell peppers roasted, peeled and seeded
2 ancho chiles, softened in hot water*; stems removed ,and seeded
2 plum tomatoes, roasted until slightly blackened
1 head of garlic roasted (many recipes for this)
2 small red onions roasted and peeled
3 T skinless hazelnuts toasted
3 T Skinless Almonds Toasted
1 Slice toasted bread
1 T Hot Spanish pimenton (La Vera brand preferred)
1/8 C Sherry Vinegar
3/4 C Olive Oil
salt and freshly ground pepper
In food processor grind almonds and hazelnuts; add everything else except oil, and pulse to a coarse consistency. Cut off the top of the roasted garlic and squeeze the pulp into the mixture. With the machine running, add the olive oil in a steady stream until the mixture makes a chunky paste. Season to taste with salt and pepper. Freezes well.
- Use hot water. Boiling water may cause bitterness.
*For a few years, Boston was most fortunate to have Becker’s Spanish restaurant, Rauxa.
He served this romesco with batter fried seafood. I have never had a better romesco."
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I forgot romesco sauce. It’s my absolute favorite sauce of all time, and so good with fish/seafood, meats, vegetables, Spanish tortillas, grilled leeks, etc.
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I’ve used it in a pinch to top manti. Add a lil Aleppo pepper and labneh or Greek yogurt, and you’re ready to eat 
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