Roasted Pepper Tapenade

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½ red bell pepper

½ yellow pepper

½ orange pepper

2 garlic cloves

½ shallot, cut into 1-inch pieces

2 tablespoons fresh parsley

1 green onion, cut into 1-inch pieces

1/3 cup pitted black olives

1 tablespoon capers, drained and rinsed

1 teaspoon fresh lemon juice

1 tablespoon toasted pine nuts

pinch sea or kosher salt

¼ teaspoon freshly ground black pepper

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