Roasted Peppers and Pecorino Cheese

1. 1

   Roast the peppers whole under a broiler, stovetop, or grill, turning occasionally until the skins blister and chars all over, about 7 to 8 minutes on each side.

2. 2

   When pepper skin is black, place peppers in a paper grocery bag, and let steam to loosen the skins for about 15 minutes.

3. 3

   Rip back the edges of the grocery bag and peel the blackened skin off the peppers right into the bag for easy clean up.

4. 4

   Remove the seeds and tear each pepper into 6 sections.

5. 5

   Put the peppers on a platter and drizzle with olive oil.

6. 6

   Season with salt and pepper, to taste.

7. 7

   Serve with slices of Pecorino and fresh parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.