Sweet Peppers With Rosemary Garlic And Salted Cheese Recipe
Ingredients
| Red bell peppers | 2 Large | |
| Yellow bell peppers | 2 Large | |
| Green bell peppers | 2 Large | |
| Garlic | 4 Clove (5gm), thinly sliced | |
| 5 1/2 tablespoons olive oil, preferably extra-virgin | ||
| 1 teaspoon dried | 2 Tablespoon, chopped | |
| Pepper | 1/2 Teaspoon | |
| 4 ounces ricotta salata or feta cheese, crumbled | ||
Directions
1. Preheat oven to 475°. Set peppers on a baking sheet and brush with 1 1/2 tablespoons olive oil to coat lightly. Set on a baking sheet. Bake, turning once or twice, 20 minutes, or until skins begin to blister.
2. Place peppers in a brown paper or plastic bag to steam for 10 minutes. Pull skins from peppers. Remove stems, seeds, and membranes. Cut peppers into thin strips.
3. Lay pepper strips flat on a serving plate. In a small bowl, combine remaining 3 1/2 tablespoons olive oil, garlic, rosemary, and ground pepper. Pour over roasted peppers. Sprinkle cheese over top.
2. Place peppers in a brown paper or plastic bag to steam for 10 minutes. Pull skins from peppers. Remove stems, seeds, and membranes. Cut peppers into thin strips.
3. Lay pepper strips flat on a serving plate. In a small bowl, combine remaining 3 1/2 tablespoons olive oil, garlic, rosemary, and ground pepper. Pour over roasted peppers. Sprinkle cheese over top.
Chef
