This recipe is so simple and so good. It makes a great quick lunch or dinner.
I didn't use canned roasted red peppers, I roasted a fresh red pepper in the oven myself and I think it made the flavors that much better. It takes an extra 20 minutes, but if you have the time it's definitely worth it:
1) Put a whole red pepper on a baking sheet in the oven at 400-¦ F.
2) Turn it after about 10 minutes.
3) After it's almost completely blackened, take it out of the oven.
4) After it's cooled enough to handle, peal off the blackened skin, seed it, and slice it into small pieces.