3 lg. red bell peppers
1 lg. ripe tomato, peeled, seeded & chopped
1 lg. garlic clove, peeled & finely chopped
12 imported black olives, such as Kalamata, pitted & thinly sliced
1 (2 oz.) can anchovy fillets, drained & chopped
2 tbsp. chopped flat-leaf parsley
Freshly ground black pepper
1/4 c. extra virgin olive oil

Preheat the oven to 350 degrees. Oil a 13 x 9 x 2 inch baking dish. Cut the peppers lengthwise into quarters and remove the seeds and white membranes. Arrange the quarters skin side down in the prepared dish.

In a bowl, combine the tomato, garlic, olives, anchovies, parsley and pepper to taste. Spoon the mixture into the pepper wedges. Drizzle with the olive oil. Bake for 45 minutes or until the peppers are tender when pierced with a fork. Refrigerate up to 24 hours in advance. Serve at room temperature. Serves 6.