Recipe information
Yield
Servings
Ingredients
4
bell peppers (a mix of yellow, red, and orange)
1
clove thinly sliced garlic
8
thyme sprigs
1
tablespoon extra-virgin olive oil
Kosher salt and freshly gorund black pepper
1
/4 cup grated Parmesan
Juice of 1/2 lemon
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Preparation
Stem, core, and quarter bell peppers; place on a baking sheet. Toss with sliced garlic, thyme, and extra-virgin olive oil; season with kosher salt and freshly ground black pepper. Arrange skin side down in a single layer and roast in a 425° oven until softened, then top with Parmesan and broil until cheese is melted and peppers are slightly charred. Squeeze the lemon juice over peppers.
Nutrition Per Serving
One serving contains: Calories (kcal) 78.4 %Calories from Fat 52.2 Fat (g) 4.5 Saturated Fat (g) 1.4 Cholesterol (mg) 5.0 Carbohydrates (g) 6.6 Dietary Fiber (g) 2.5 Total Sugars (g) 3.0 Net Carbs (g) 4.1 Protein (g) 4.1 Sodium (mg) 128.8