Wash and dry the sweet pepper. Brush with a little oil and place on a tray lined with baking paper. Bake at 250° C for 30 minutes, turning it halfway through. Remove from the oven and immediately transfer inside a paper bag. Seal it and wait 15 minutes. After this time, you will be able to easily peel the sweet pepper.
Cut it into diamond shapes and place it in a bowl. Season with two tablespoons of oil, the peeled garlic clove cut in half, salt, pepper and a tablespoon of chopped parsley. Set aside.
Cut the hamburger buns in half and toast them in the oven, meanwhile grilling the hamburgers. Cover the buns with the barbecue sauce, place the hamburgers on the buns and the thickly sliced smoked Provolone Valpadana PDO on top.
Finish with the sweet peppers, close the buns and serve.
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