Save Recipe Print
Total:
45 min
Prep:
10 min
Inactive:
15 min
Cook:
20 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

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.

My Private Notes

Add a Note
Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.

IDEAS YOU'LL LOVE

Pasta with Pecorino and Pepper

Recipe courtesy of Ina Garten

Roasted Red Peppers

Recipe courtesy of Ina Garten

Bow Tie Pasta Salad with Chicken and Roasted Peppers

Recipe courtesy of Food Network Kitchen

Roasted Beet Salad with Walnuts and Goat Cheese

Recipe courtesy of Nancy Fuller

Grilled Polenta with Peppers and Pecorino

Recipe courtesy of Guy Fieri

Grilled Roasted Red Peppers Stuffed With Cheese

Recipe courtesy of Rachael Ray

Orzo with Roasted Peppers, Olives, and Goat Cheese

Recipe courtesy of Wolfgang Puck

Roasted Acorn Squash with Mushrooms, Peppers and Goat Cheese

Recipe courtesy of Guy Fieri

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories