- 8 large or 10 medium plump wrinkle free yellow, red, green bell peppers
- 4 tbsp. extra virgin olive oil
- 3 cloves garlic, chopped
- 3 tbsp. freshly grated romano cheese
- 1 1/2 tbsp. dry bread crumbs
Roast the peppers whole in a very hot oven until the skin is charred on all sides.
Remove the peppers from the oven and allow to cool for a few minutes.
Carefully peel them, then remove the stems and seeds.
Slice the peppers lengthwise into 1/2 inch wide strips.
Heat oil in a large skillet over medium heat, add the garlic and saute until golden.
Add the pepper strips.
Cook over medium heat for about 20 minutes, stirring gently once or twice.
Add a pinch of salt, the cheese and the bread crumbs.
Stir for a minute or two, then serve.