Bring a large cast iron skillet up to heat on medium high.
In a bowl toss the peppers with a little vegetable oil.
Once the pan is very hot add the peppers and cook for 8-10 minutes. You want them to blister and turn a dark brownish black color and wilt.
Take the peppers out of the pan and plate. Squeeze half of the lemon over the peppers, sprinkle with a little flakey sea salt and finish with shaves of Parmesan. The easiest way to get thick shavings is to use a vegetable peeler.
Serve with extra salt and the remaining lemon. Eat immediately.
Recipe Courtesy of Megan Mitchell
©2020 Megan Mitchell