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Parmesan Peppers

By Richard Andres

4.5

(12)

Image may contain Food Dish Meal and Plant
Photo by Tom Schierlitz

"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

Recipe information

  • Yield

    Makes 4 servings

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

Preparation

  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.

Nutrition Per Serving

Per serving: 88 Calories
6 grams fat
3 grams fiber
#### Nutritional analysis provided by Bon Appétit
TagsBell PepperVegetableParmesanCheeseDairySideStarterDinnerNut FreeGluten FreeVegetarianKetoRoastBon Appétit

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