Yield: 4 servings
3 large red or yellow bell peppers
2 cloves garlic, finely chopped
1/2 cup fresh parsley, finely chopped
1 teaspoon finely chopped fresh thyme
1/4 cup extra virgin olive oil
salt and pepper to taste
1/2 cup tomato sauce
3 tablespoons cheese (Gruyere, Gouda, or Cheddar)
Heat oven to 375°. Clean and cut peppers into quarters or 2-inch squares. Place in baking dish. Mix garlic, parsley, thyme, and olive oil, and pour over peppers. Sprinkle with salt and pepper. Place a dollop of tomato sauce on each pepper.
Bake for 25 to 30 minutes. The peppers should still be firm, not soft. Remove from oven and grate cheese over the peppers. Return to the oven to melt the cheese.
Serve as a vegetable or hot antipasto.
From The St. Louis Herb Society Cookbook © 1994 St. Louis Herb Society, p. 161