Parmesan Peppers Recipe
- 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
- 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.
