Grilled Gypsy Peppers with Parmesan Cheese
4 gypsy peppers, cored and halved
1 clove garlic, minced
8-10 sprigs thyme
1 tablespoon extra-virgin olive oil
kosher salt and freshly ground black pepper
1/3 cup Parmesan cheese, freshly grated
1 lemon, juiced
Wash, halve and core peppers.
Toss peppers with olive oil and lay open-side up on a grill-safe pan or sheet. Mince together the garlic and thyme leaves. Spread a little of the garlic-thyme mixture inside each of the open pepper halves and season all with salt and pepper.
Grill peppers over a low to medium flame, depending on your grill and pan.
Once peppers are nearly cooked (appear soft with edges starting to crisp and grill marks appearing), add a spoonful of Parmesan to each half. Grill another minute or two until the cheese has melted and grill marks are as you like them. Drizzle with lemon juice and serve for an appetizer or side dish.