Sweet Peppers With Rosemary Garlic And Salted Cheese
|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|
|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.