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Sweet Peppers With Rosemary Garlic And Salted Cheese

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Ingredients
  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)
Directions

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

Difficulty Level: 
Easy
Cuisine: 
Italian
Method: 
Roasted
Ingredient: 
Vegetable
Interest: 
Everyday

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