Roasted Peppers and Pecorino Cheese

Ingredients

• 4 tablespoons olive oil extra-virgin
• 3 tablespoons torn parsley leaves italian coarsely chopped
• 8 ounces pecorino cheese cut into 1/ slices
• 4  bell peppers red
• 8 servings salt and pepper 
• 4  bell peppers yellow

Equipment

• grill
• broiler
• stove

Directions

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. When pepper skin is black, place peppers in a paper grocery bag, and let steam to loosen the skins for about 15 minutes. Rip back the edges of the grocery bag and peel the blackened skin off the peppers right into the bag for easy clean up.
2. Remove the seeds and tear each pepper into 6 sections.
3. Put the peppers on a platter and drizzle with olive oil. Season with salt and pepper, to taste.
4. Serve with slices of Pecorino and fresh parsley.