With flavorful seasonal bell peppers, a very easy yet really tasty recipe, perfect as a main dish. The bell pepper and mozzarella gratin is prepared in just a few minutes… the addition of capers, anchovies, and breadcrumbs makes it even more delicious and appetizing! Try this recipe, it’s perfect for all your summer menus!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2People
- Cooking methods: Oven
- Seasonality: Summer
- Energy 203.33 (Kcal)
- Carbohydrates 11.04 (g) of which sugars 3.43 (g)
- Proteins 12.66 (g)
- Fat 11.81 (g) of which saturated 6.59 (g)of which unsaturated 3.76 (g)
- Fibers 1.91 (g)
- Sodium 599.87 (mg)
Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 bell peppers (red and yellow)
- 3.5 oz mozzarella
- 2 tbsp breadcrumbs
- 1 clove garlic
- 1 tbsp capers
- 4 fillets anchovies in oil
- parsley
- extra virgin olive oil
- salt
- pepper
Tools
- Baking Dish
- Oven Tray
- Cutting Board
Preparation
Wash the bell peppers, open them and remove the seeds and inner filaments.
Then cut them into fairly large strips, season with salt and lightly oil them. Arrange them on a baking tray, skin side up.
Place them in a ventilated oven at 356°F and bake for about 20 minutes.
Meanwhile, slice the mozzarella and let it drain off any excess whey.
Chop the garlic and parsley, mix them with the breadcrumbs. Rinse the capers and dry them, drain the anchovies from the oil.
After 20 minutes, retrieve the bell peppers and place a layer in a baking dish (this time with the skin side down).
Add the mozzarella, capers, broken up anchovies, and the flavored breadcrumbs. Drizzle with extra virgin olive oil, then form a second layer with the same ingredients.
Sprinkle with a pinch of pepper and another drizzle of oil.
Place the baking dish under the oven’s grill (392-410°F) and grill for 10-12 minutes, or until the mozzarella is melted.
The bell pepper and mozzarella gratin is ready, you can garnish with more fresh herbs like basil or thyme if desired.
Tips and Notes
You can use different varieties of bell peppers; in my case, I chose cornetto peppers.
You can omit the anchovies if you don’t like them.
Cooking times depend on the size and thickness of the peppers you use.
I recommend using freshly grated breadcrumbs (like sandwich bread, leftover slices, etc.), as they will absorb the moisture released by the peppers and mozzarella better, resulting in more flavor.
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