Roasted red peppers with herbs and anchovies

Ingredients

• 3 long red bell peppers cut in half lengthwise; seeds and membranes removed but do not to cut the stems off, or else the peppers won’t hold any of the oil mix.
  
• 1/4 cup fresh basil sliced into very thin ribbons (chiffonade)
  
• 2 tablespoons chopped chives
  
• 2 tablespoons chopped garlic (about 4 medium cloves)
  
• 2 tablespoons capers coarsely chopped if large
  
• 1.5 tablespoons anchovy (about 6) chopped
  
• 2 tablespoons preserved lemon finely chopped (about ½ lemons, just skin)
  
• 1 cup extra virgin olive oil
  
• Black pepper freshly ground
  
• 2 hot chillies thinly sliced optional but some heat recommended
  

Directions

1. Preheat oven to 400 F.
2. Arrange peppers on a baking sheet in a single layer.
3. Mix together basil, chives, garlic, capers, anchovy, preserved lemon and olive oil, mix until combined.
4. Put 1 tbsp of oil mixture in each pepper.
5. Bake for 15-20 minutes.
6. When peppers are ready to sprinkle with black pepper and (if using) sliced hot peppers; or keep hot peppers on the side.
7. Serve warm or room temperature with toasted crusty bread.
8. You will have leftover oil and herb mix, serve on the side.