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Parmesan Peppers

adapted from Bon Appetit, June 2011
Servings: 4
Author: Pamela

Ingredients

  • 4 bell peppers a mix of yellow, red and orange is nice
  • 1 clove thinly sliced garlic
  • 8 thyme sprigs
  • 1 Tablespoon unrefined cold pressed, extra virgin olive oil
  • sea salt and freshly ground black pepper
  • ¼ cup grated Parmesan or Pecorino
  • juice of ½ lemon if desired

Instructions

  • Preheat oven to 425 degrees and line a baking sheet with parchment paper.
  • Stem, core and quarter bell peppers; place on prepared baking sheet.
  • Toss with garlic, thyme and olive oil; season with salt and pepper.
  • Arrange skin side down in a single layer and roast until softened, about 30 minutes.
  • Remove from oven and preheat the broiler.
  • Sprinkle the peppers with Parmesan and place under the broiler until the cheese is melted and peppers are slightly charred. This will only take a minute or two.
  • Remove from oven and drizzle with lemon juice, if you like. You can leave the thyme sprigs, but they are not to be eaten.

Notes

Feel free to leave out the cheese if you need. These are also great with a few capers sprinkled on when they come out of the oven.