Peperonata with Provolone

Name: Peperonata with Provolone
Ingredients: 6 bell peppers, mixed colours; 600 g (20 oz) Italian plum tomatoes, peeled, seeded and sliced; 2 red onions, sliced thinly; 2 cloves garlic, sliced thinly; 60 ml (4 tbsp) olive oil; Salt; freshly ground pepper; 24 leaves basil, shredded; 200 g (7 oz) Provolone cheese, grated

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Number of servings : Prep time: Cooking time: Type of meal : | Hors d'oeuvres | Hors d'oeuvresSpecial diet : Ingredients6 bell peppers, mixed colours600 g

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