Peppers and Parmesan Cheese
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- 4 cloves garlic, crushed away from skin
- 2 green bell peppers, seeded and sliced lengthwise, 1/2-inch strips
- 1 large red bell pepper, seeded and sliced lengthwise, 1/2-inch strips
- Salt and pepper
- 1/4 cup grated Parmesan, a couple of handfuls
- 2 tablespoons chopped flat-leaf parsley
- Heat a skillet over medium high heat.
- Add extra-virgin olive oil, crushed garlic and peppers.
- Season with salt and pepper.
- Saute until just tender, 6 or 7 minutes.
- Sprinkle in cheese and remove from heat.
- Transfer peppers to a platter.
- Garnish with chopped parsley.
- Cover with foil to keep warm until ready to serve.
extravirgin olive oil, garlic, green bell peppers, red bell pepper, salt, flatleaf
Taken from www.foodnetwork.com/recipes/rachael-ray/peppers-and-parmesan-cheese-recipe.html (may not work)