Wash and dry the peppers, then put them in the oven at 180°C for about 20 minutes, turning 2-3 times until they are soaked.
Let them cool down a little bit, then peel and cut into thin strips.
Put the celery in the mixer, added with black olives, garlic, grated lemon rind, basil, parsley, and olive oil. Mix well.
Add pepper and salt to taste.
Pour the mixture over the roasted peppers, stir and leave for at least an hour before serving. It can be served with bread croutons (two croutons per person) or rice (about 80-100g per person).