Preheat oven to 450 degrees F.
Brush olive oil on the peppers, and place them cut side down on a piece of heavy duty aluminum foil (with the edges turned up to avoid drips.) Roast
until charred, them remove them to a resealable plastic bag or tightly covered pan to sweat
and cool down.
Make the vinaigrette
just before use. Through the feed opening of a running blender
, add vinegar and garlic. With the blender still running, pour olive oil in a slow thin stream. (Alternatively, you can prepare the vinaigrette by whisking the ingredients into a bowl in the same order, in which case, the garlic should be minced first.)
Return to the bell peppers
off the blackened
skin. Slice the flesh of the peppers brunoise
, then crosswise) and place in a mixing bowl. Fold in the drained black-eyed peas
, scallions, and parsley. Stir in enough of the vinaigrette to coat. Serve family style.