Bake the peppers at t 200° for about 40 minutes.
Then put them in a bag and let them soak for another 10 minutes to make it easier to peel them off.
Peel the peppers and seeds and cut into strips.
Grate the tomatoes on a coarse grater.
Finely chop the garlic and parsley and add to the tomato pulp.
Then add wine vinegar, oil, hot pepper and salt to taste.
When adding salt, keep in mind that the cheese will turn out salty.
Mix tomatoes and peppers and let the products make friends, during this time the pepper will be slightly marinated. Let everything brew for about 15 minutes.
At the end, sprinkle with grated cheese.
I have a very soft kind of cheese, so I cut it into small pieces.