Roasted red peppers with herbs and anchovies Appetizer

Name: Roasted red peppers with herbs and anchovies Appetizer
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