Roasted Peppers and Pecorino Cheese

Name: Roasted Peppers and Pecorino Cheese
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 6 to 8 servings
Ingredients: 4 red bell peppers; 4 yellow bell peppers; 4 tablespoons extra-virgin olive oil; Salt and pepper; 8 ounces Pecorino cheese, cut into 1/4-inch thick slices; 3 tablespoons coarsely chopped or torn Italian parsley leaves

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Level: Easy
Total: 45 min

Prep: 10 min
Inactive: 15 min
Cook: 20 min

Yield: 6 to 8 servings

Level: Easy
Total: 45 min

Prep: 10 min
Inactive: 15 min
Cook: 20 min

Yield: 6 to 8 servings

Ingredients

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4 red bell peppers

4 yellow bell peppers

4 tablespoons extra-virgin olive oil

Salt and pepper

8 ounces Pecorino cheese, cut into 1/4-inch thick slices

3 tablespoons coarsely chopped or torn Italian parsley leaves

Directions

Roast the peppers whole under a broiler, stovetop, or grill, turning occasionally until the skins blister and chars all over, about 7 to 8 minutes on each side. When pepper skin is black, place peppers in a paper grocery bag, and let steam to loosen the skins for about 15 minutes. Rip back the edges of the grocery bag and peel the blackened skin off the peppers right into the bag for easy clean up. Remove the seeds and tear each pepper into 6 sections. Put the peppers on a platter and drizzle with olive oil. Season with salt and pepper, to taste. Serve with slices of Pecorino and fresh parsley.