Marinated peppers

Ingredients for 4 servings:

• 2 red bell peppers
• 2 green bell peppers
• 2 yellow bell peppers
• 150 ml olive oil
• Salt and pepper, black
• 3 cloves garlic
• 2 anchovy fillets
• ½ lemon(s), the juice
• ½ bunch parsley

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Preheat the oven to 250°C. Halve the peppers, remove the stems and seeds, and wash them. Brush a baking sheet with 2 tablespoons of olive oil. Place the halves cut-side down. Roast the peppers in the oven for about 30 minutes, until the skins blister. Then remove the peppers, cover with a damp kitchen towel, let rest for 10 minutes, and peel them. Cut the pepper halves into strips about 3 cm wide and place them in a shallow dish. Sprinkle with salt and pepper. Peel and chop or press the garlic cloves. Spread half of them over the peppers. Drain the anchovy fillets, finely chop them, and mix them with the lemon juice, remaining garlic, salt, and pepper using a hand blender to form a creamy marinade. Gradually add the remaining olive oil. Spread the marinade over the peppers. Rinse the parsley with cold water, shake dry, and finely chop, removing any coarse stems. Sprinkle the peppers with the mixture and let them sit, covered, for at least 2 hours. Serve with fresh white bread. Variation: Use basil instead of parsley.