Roasted Red Peppers with Anchovies

• 6 lg. red bell peppers, washed and dried
• 3 tbsp. olive oil
• 6 flat anchovy fillets, packed in olive oil
• 3 cloves garlic, minced
• 1 tsp. hot red pepper flakes,
• to taste
• Salt and pepper, to taste
• 2 tsp. fresh chopped Italian flat leaf parsley

1. Preheat oven to Hi-broil.
2. On a large baking sheet, place peppers and put under broiler.
3. Watching carefully, turn peppers with tongs so that all sides become blistered, and black.
4. Remove peppers from oven, and place in a large paper bag.
5. Close up bag and let peppers steam in bag about 10 minutes.
6. Remove peppers from bag and peel away skin.
7. After all peppers have skin removed clean out seeds and tops.
8. Slice peppers in 1/2-inch strips and place in a bowl and set aside.
9. In a large skillet heat oil until hot, add anchovies, garlic, pepper flakes, and salt and pepper.
10. Saute briefly until garlic gives off aroma.
11. Add all the roasted peppers to the pan, stirring to coat with oil, add parsley and remove from heat.
12. Place peppers in a bowl and let come to room temperature before serving.

red bell peppers, olive oil, anchovy, garlic, hot red pepper, salt, parsley

Taken from www.foodgeeks.com/recipes/18077 (may not work)