How to make
Wash the peppers and roast them. Once you have roasted them, put them in a pot and cover them, so that they can stew - this will make it easier to peel them.
Cut the garlic into slices and the parsley into small pieces.
Peel the peppers and arrange them in a baking pan, which drizzled with oil in advance.
Sprinkle salt, a little black pepper and drizzle some oil again.
Peel an onion, chop it and add it on top of the peppers.
In a deep pot, heat 3-4 tbsp. of oil, add the garlic and do not fry it, but leave it long enough for it to release its aroma.
Then add the canned tomatoes, mix well, season with salt and black pepper.
Leave them like that for a short time and add the sugar before removing the pot from the heat.
Pour the sauce over the peppers, sprinkle them with chopped parsley and place them in the oven, by leaving them for at least 20 minutes to absorb the sauce.
Take them out, grate the white cheese on top and serve the roasted peppers.
The oven-roasted peppers with tomato sauce and white cheese are very tasty.
