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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Add a little Parmesan to peppers and they go so quickly you can't keep them on the table. Richard Andres, Tantré Farms, Chelsea, MI Ingredients:
4 bell peppers (a mix of yellow, red, and orange) |
1 clove thinly sliced garlic |
8 thyme sprigs |
1 tablespoon extra-virgin olive oil |
kosher salt and freshly ground black pepper |
1/4 cup grated parmesan |
juice of 1/2 lemon |
Directions:
1. Stem, core, and quarter bell peppers; place on a baking sheet. Toss with sliced garlic, thyme, and extra-virgin olive oil; season with kosher salt and freshly ground black pepper. Arrange skin side down in a single layer and roast in a 425°F oven until softened, then top with Parmesan and broil until cheese is melted and peppers are slightly charred. Squeeze the lemon juice over peppers.
2. Per serving: 88 Calories, 6 grams fat, 3 grams fiber Nutritional analysis provided by Bon Appétit
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