2 medium cloves garlic, peeled, crushed
2 pounds red bell peppers, cut into 1-inch pieces
1/2 cup olive oil, divided
4 hot peppers, pitted and sliced
Preheat oven to 400 degrees F (175 degrees C). Peel, core, and seed the cloves and place them in a lightly greased 2 quart casserole dish. Heat oil in the same skillet over medium heat.
Combine the garlic, red bell peppers and olive oil in the bottom of the dish and pour over the peppers.
Bake peppers for 20 to 25 minutes, removing the skin from the skins.