Saturdays with Rachael Ray – Grilled Roasted Red Peppers Stuffed with Cheese | Food Stuff
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Cooking tools:
- Grill
- Grill pan
- Microplane
- Butcher's twine
- Chef's knife
- Cutting board
- Citrus press
- Dish
- Mixing bowl
- Plate
Ingredients
- a handful of finely chopped flat-leaf parsley
- 1 lemon, zested and juiced
- extra-virgin olive oil, for drizzling
- 1 teaspoon dried oregano
- 4 (1-inch) thick slabs provolone cheese, 3 inches wide each
- 1 teaspoon crushed red pepper flakes
- 4 large roasted red peppers, jarred or roasted at home
- kitchen twine, cut into 4 (8-inch) lengths, soaked in water
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