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Sweet Peppers With Rosemary Garlic And Salted Cheese

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  Red bell peppers 2 Large
  Yellow bell peppers 2 Large
  Green bell peppers 2 Large
  Garlic 4 Clove (20 gm), thinly sliced
  Olive oil 5 1⁄2 Tablespoon (Preferably Extra-Virgin)
  Chopped fresh rosemary/1 teaspoon dried 2 Tablespoon
  Pepper 1⁄2 Teaspoon
  Ricotta cheese 4 Ounce, crumbled (Salata Or Feta)

1. Preheat oven to 475°. Set peppers on a baking sheet and brush with 1 1/2 tablespoons olive oil to coat lightly. Set on a baking sheet. Bake, turning once or twice, 20 minutes, or until skins begin to blister.
2. Place peppers in a brown paper or plastic bag to steam for 10 minutes. Pull skins from peppers. Remove stems, seeds, and membranes. Cut peppers into thin strips.
3. Lay pepper strips flat on a serving plate. In a small bowl, combine remaining 3 1/2 tablespoons olive oil, garlic, rosemary, and ground pepper. Pour over roasted peppers. Sprinkle cheese over top.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1224 Calories from Fat 892

% Daily Value*

Total Fat 101 g155.6%

Saturated Fat 22 g110.1%

Trans Fat 0 g

Cholesterol 57.8 mg19.3%

Sodium 156.5 mg6.5%

Total Carbohydrates 67 g22.3%

Dietary Fiber 18.7 g74.7%

Sugars 19.8 g

Protein 24 g47%

Vitamin A 223.8% Vitamin C 1898%

Calcium 45.1% Iron 37.9%

*Based on a 2000 Calorie diet

Sweet Peppers With Rosemary Garlic And Salted Cheese Recipe