In a small pan heat the 3 tbsp of olive oil and add the sun dried tomatoes. Turn off the heat and let sit covered for 10 minutes. Wash the bell peppers, cut them in half and remove the seeds and ribs.
In a food processor, chop and puree the bell peppers until smooth. Add the tomato and oil mixture, garlic and seasoning then puree until smooth.
Scrape the bell pepper mixture into a large skillet and cook uncovered on low heat until the bell peppers and tomatoes begin to break down, stirring frequently. (this usually takes 20 minutes)
Allow the mixture to cool and top with a fresh drizzle of olive oil and chopped chives. Serve with your favorite chips or crackers.