Broil 3 halved large red peppers, cut side down, in pan. Broil 15 minutes until skin is blackened. Remove from pan. Place in plastic bag. Let steam 10 minutes. Peel and chop peppers. Melt 2Tbs butter. Add 1 onion and peppers, 28 oz tomatoes chopped, 1 cup dry red wine, 1/2tsp salt, pepper, and ½ tsp. Dill. Bring to a boil. Reduce heat. Simmer 40 minutes. Stir. Add 1 cup cocktail vegetable juice and simmer 10 minutes. Garnish with sliced green onions. Serves 5-6.