In a food processor add the first 6 ingredients & process until smooth. (You do not need to drain either can of peppers.) Spread the dip into a greased 2 qt casserole.
In a bowl mix bread crumbs & the other 1/2 C of Parmesan cheese. Pour melted butter over top crumb mixture & mix well. Sprinkle crumb mixture evenly over the dip & bake in a 375 degrees F. oven for about 20 minutes. You want the top to get browned & the dip to be heated through & bubble gently on the edges.
NOTE: Do not over heat this dish or the mayonnaise with separate & you will have a grease puddle in your dip.
Serve with buttery crackers or a sliced French baguette.