Mixed Bell Peppers Gratin are a great tasty and delicious side dish, to be served to accompany our dishes, or to eat even as a main course. It is an inviting, colorful dish due to the diversity of the colors of the peppers, really very tasty, especially if it has rested, I am crazy about it and make a lot of feasts.
In the fridge I found a good amount of peppers, some big, many small that were about to wither, so I decided to cook them and prepare them au gratin.
Peppers contain a high percentage of vitamin C, more than an orange, and are also an excellent source of beta-carotene, but when cooked, the quantity decreases. I often use them in my cooking, even raw in salads, and they are low in calories, good to enjoy in any recipe, especially in the summer period.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Cooking time: 40 Minutes
- Portions: 4 people
- Cuisine: Italian
Ingredients for the Baked Mixed Bell Peppers
- 12 Mixed Color Bell Peppers
- 1/2 cup Grated Grana Padano
- 1/2 cup Breadcrumbs
- 1 clove Garlic
- 1 sprig Basil
- 3.5 oz Provola
- to taste Salt
- to taste Olive oil
Preparation for the Baked Mixed Bell Peppers
Wash, clean the peppers by removing the green stem and seeds, and cut them into strips.
Prepare a mix of breadcrumbs, Grana, basil, the garlic clove, and a pinch of salt.
Take a baking dish, grease it with some oil, a sprinkle of the breadcrumb and Grana mix, and arrange a layer of peppers alternating the colors.Drizzle with a drop of oil, add a pinch of salt, a nice sprinkle of the breadcrumb mix, and the provola in pieces.
Cover with the rest of the peppers, more oil, salt, breadcrumbs, Grana, and basil leaves.Place the baking dish in a preheated oven and cook at 392°F for about 30 minutes, lower the temperature to 356°F and continue to gratin for another 10 minutes.
When the baked gratin peppers are nicely golden, remove from oven, let them rest, and then serve.
Anna suggests…
The peppers can be stored in the fridge for about 2 days and then reheated when serving.
Provola can be replaced with another cheese, scamorza, or mozzarella.
Can I use any type of peppers?
Yes, you can use both large and small peppers and also of different colors.
