Jan'S Baked Peppers

• 4 tablespoons olive oil, divided use
• 1 cup pitted California black olives
• 3 anchovies
• 2 garlic cloves, peeled and roughly chopped
• 2 tablespoons capers, drained and rinsed
• 1/2 cup flat-leaved parsley, roughly chopped
• 2 large red bell peppers
• 3/4 cup dry red wine

1. Preheat oven to 400 degrees.
2. Heat 2 T. olive oil over medium heat, using medium-sized skillet. Add the olives and saute for five minutes.
3. Using a food processor, puree the olives and oil. Now add the anchovies, garlic, capers, parsley and remaining 2 T. olive oil.Puree until smooth.
4. Slice the peppers in half, length-wise, removing stems, seeds and white pith. Place in square baking dish, cut sides up.
5. Distribute sauce evenly over the peppers. Pour a little wine over each pepper and add the rest to the baking dish.
6. Bake for 45 minutes. Serve warm.

olive oil, black olives, anchovies, garlic, capers, flatleaved parsley, red bell peppers, red wine

Taken from food52.com/recipes/6561-jan-s-baked-peppers (may not work)