Recipes

Roasted Red Peppers with Manchego Cheese and Serrano Ham

  • Servings: 4-6
  • Provided by:

    Ingredients Print Recipe

  • 6 large sweet red peppers, halved and seeded
  • Extra-virgin olive oil
  • 1/3 pound aged manchego cheese, thinly sliced
  • 1/3 pound Serrano ham, thinly sliced
  • 2 tablespoons finely minced flat-leaf parsley

Directions

1. Preheat the oven to 425 degrees F.

2. Place the peppers in a bowl and drizzle with olive oil. Place the peppers skin side up on a cookie sheet lined with parchment paper. Roast until the skins are blackened and blistered, about 30 minutes. Remove from the oven and let cool. Carefully remove the skin from the peppers and discard them. (Don't rinse the peppers as you will rinse away the flavor.)

3. To assemble, lay each pepper on a flat surface, top with a slice of cheese, then a slice of ham. Roll up, secure with toothpicks, if necessary, and transfer to a platter. Top with the parsley and drizzle with olive oil. Serve at room temperature on a serving platter.

Nutritional Facts: Cals: 189, TFat: 11gm, SFat: 6gm, Chol: 44mg, Sod: 839mg, Carb: 8gm, Fib: 2gm, Pro: 14 gm

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