Red Pepper and Artichoke Tapenade

½ 7-ounce jar Melissa's Fire Roasted Sweet Red Bell Peppers, drained and chopped

½ 12-ounce jar Marinated Artichoke Hearts, drained and coarsely chopped

1 small can of pitted black olives, drained

½ cup freshly grated Parmesan cheese

¼ cup olive oil

1 heaping tablespoon drained capers

1 large clove garlic, as fresh as possible

1-1/2 teaspoons fresh lemon juice (I used a Meyer lemon because that's what I had)

Toss everything into the food processor and pulse until it's finely chopped. Taste it, and season it with more salt or pepper as you see fit.