1/2 small preserved lemon (see Note), flesh discarded, rind julienned
Preheat the broiler. Roast the bell peppers directly over a gas flame or under the broiler, turning, until charred all over. Transfer the peppers to a large bowl, cover with plastic wrap and let stand for 10 minutes. Peel the peppers, discarding the cores and seeds. Cut the peppers into 2/3-inch strips.
In a large bowl, mix the pepper strips with the olive oil, capers and preserved lemon and season them lightly with salt. Refrigerate the peppers overnight. Serve the roasted peppers lightly chilled or at room temperature.
The prepared peppers can be refrigerated for up to 5 days.
Preserved lemons are available at specialty food stores and by mail order from Kalustyan's (800-352-3451).