Fresh Picked Peppers

The first peppers were harvest from the garden this week.  I was excited to try this recipe that I’d saved from last month’s Bon Appetit.  The dish was a tasty as expected, although a bit salty due to the combination of salt & parmesan cheese.  I’ll be more reserved on the sprinkling next time.

Parmesan Peppers
Adapted from Bon Appetit, June 2011

4 bell peppers (a mix is great, but I only had red)
fresh thyme & oregano
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/4 cup grated Parmesan

Stem, core, and slice bell peppers; place on a baking sheet. Toss with herbs 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° oven about 15 minutes, or until softened, then top with Parmesan and broil for just a minute, until cheese is melted and peppers are slightly charred.

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