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 Life & Times of Our State Magazine
To commemorate our 90th anniversary, we’ve compiled a time line that highlights the stories, contributors, and themes that have shaped this magazine — and your view of the Old North State — using nine decades of our own words.