Yields: 6 servings. 6 red bell peppers 2 tablespoons olive oil 1 clove garlic, minced ¼ cup fresh parsley, minced ½ teaspoon salt ¼ teaspoon black pepper Broil the peppers,
The Chef’s Muse
The influence of a mother’s love — and sometimes her recipes — can be found in restaurant kitchens and on plates in dining rooms across North Carolina.