Parmesan Peppers
Colorful bell peppers roasted with garlic and thyme, topped with melted Parmesan cheese and finished with a bright squeeze of lemon juice. A delicious vegetable side dish that's both elegant and easy to prepare.
4 servings
25 min
Ingredients
- •4 whole bell peppers (a mix of yellow, red, and orange)
- •1 clove thinly sliced garlic
- •8 sprigs thyme sprigs
- •1 tablespoon extra-virgin olive oil
- •1 to taste Kosher salt and freshly ground black pepper
- •¼ cup grated Parmesan
- •½ lemon Juice of 1/2 lemon
Cooking Instructions
- 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.
25 min
