Kalamata Olive, Sun-Dried Tomato & Roasted Red Pepper Tapenade

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1 large red bell pepper

1 1/2 pounds pitted kalamata olives, drained of any brine

3/4 cup oil-packed sun-dried tomatoes

5 tablespoons extra virgin olive oil

1 large clove garlic, thinly sliced

1/2 teaspoon hot red pepper flakes

To serve:

-- Endive and radicchio leaves or toasted baguette

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