Sweet Peppers With Rosemary Garlic And Salted Cheese Recipe


Difficulty LevelEasyHealth IndexAverage
Main IngredientInterest Group


 Red bell peppers2 Large
 Yellow bell peppers2 Large
 Green bell peppers2 Large
 Garlic4 Clove (20 gm), thinly sliced
 Olive oil5 1⁄2 Tablespoon (Preferably Extra-Virgin)
 Chopped fresh rosemary/1 teaspoon dried2 Tablespoon
 Pepper1⁄2 Teaspoon
 Ricotta cheese4 Ounce, crumbled (Salata Or Feta)

Nutrition Facts

Serving size: Complete recipe

Calories 1224 Calories from Fat 892

% Daily Value*

Total Fat 101 g155.6%

Saturated Fat 22 g110.1%

Trans Fat 0 g

Cholesterol 57.8 mg

Sodium 156.5 mg6.5%

Total Carbohydrates 67 g22.3%

Dietary Fiber 18.7 g74.7%

Sugars 19.8 g

Protein 24 g47%

Vitamin A 223.8% Vitamin C 1898%

Calcium 45.1% Iron 37.9%

*Based on a 2000 Calorie diet


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.