Roasted Peppers and Pecorino Cheese
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 215
- Total Fat
- 15
- Saturated Fat
- 6
- Carbohydrates
- 11
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 11
- Cholesterol
- 29
- Sodium
- 441
- Total: 45 min
- Prep: 10 min
- Inactive: 15 min
- Cook: 20 min
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
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.