Peppers and Parmesan Cheese

Serve with Turkey Cutlets with Corn, Sage and Proscuitto Stuffing, Green Beans and Stewed Tomatoes and Butternut Squash with Thyme and Parmesan.


  • 2 tablespoons extra-virgin olive oil (EVOO), (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 flat-leaf parsley, chopped


Heat a skillet over medium-high heat. Add EVOO, crushed garlic and peppers. Season with salt and pepper. Sauté until just tender, 6-7 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.

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