Name: Parmesan Peppers
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

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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

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.