PEPERONI AL FORNO CON GORGONZOLA

PEPERONI AL FORNO CON GORGONZOLA

I clipped this recipe from a newspaper which credited it to the Pasta Maria restaurant in Los Angeles. I served it as an appetizer at a dinner party on St. Nicholas Day, Dec. 6. It was the hit of the meal. Several guests requested the recipe. It’s easy, delicious and colorful for the holidays.

4 sweet red, yellow or green peppers — a mix is best for appearance

1/2 cup crumbled Gorgonzola (or any blue cheese)

1/4 cup grated Parmesan cheese — or more to taste

1 tablespoon lemon juice

Roast peppers by placing over a direct flame or under the brolier until skin is blistered and scorched. Using tongs, place peppers in a paper bag or a container with a top. Close and let the peppers sweat.

When cool enough to handle, remove outer skin from peppers. Cut skinned peppers into 2-inch wide strips. Place in casserole. Sprinkle with cheeses. Drizzle with lemon juice.

Bake at 400 degrees for 10 minutes or until cheese melts and is brown and bubbly. Makes 6 appetizer servings.

Dec 19, 2009

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