A simple yet truly delicious recipe, perfect for summer when bell peppers are in season. Bell pepper parmesan is a flavorful layered casserole with gooey provolone, tomato sauce, breadcrumbs, parmesan, and aromatic herbs… very easy to make, it’s also good reheated the next day. Try it and let me know if you liked it!
Here are other tasty proposals:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 2-3
- Cooking methods: Oven
- Seasonality: Summer
- Energy 211.11 (Kcal)
- Carbohydrates 15.95 (g) of which sugars 7.04 (g)
- Proteins 11.31 (g)
- Fat 11.16 (g) of which saturated 5.84 (g)of which unsaturated 2.97 (g)
- Fibers 4.00 (g)
- Sodium 466.13 (mg)
Indicative values for a portion of 220 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
- 1.3 lbs bell peppers (red and yellow)
- 3.5 oz provolone
- 6 oz tomato pulp (or puree)
- 1 clove garlic
- aromatic herbs (parsley, basil, mint, oregano, to taste)
- breadcrumbs (4-5 tablespoons)
- grated parmesan (about a tablespoon)
- extra virgin olive oil
- salt
Tools
- Baking dish
- Bowl
- Cutting board or oven
Preparation
Wash and dry the bell peppers. Remove the skin using the air fryer (find the procedure here) or with your preferred method.
Then remove the seeds and internal filaments, and cut them into strips.
In a bowl, mix the tomato pulp with a pinch of salt, a drizzle of oil, and a handful of oregano to taste.
Slice the provolone into thin slices.
Chop a clove of garlic together with a couple of basil leaves, a mint leaf, and a bunch of parsley.
Mix the herbs with 4-5 tablespoons of breadcrumbs and a tablespoon of grated parmesan.
Now take a baking dish and grease it with a little oil.
Place a layer of bell peppers, add a pinch of salt, cover with tomato sauce, a sprinkle of the aromatic breadcrumbs, and some slices of provolone.
Continue layering until all ingredients are used (1-2).
On the surface, add a little more breadcrumbs and parmesan, and a drizzle of oil (3).
Put the dish in the oven at 375°F and bake for about 30 minutes, until the surface is gratinated to your liking.
The bell pepper parmesan is ready, let it cool for a few minutes before slicing and serving.
Tips and Variations
You can use different varieties of bell peppers, as long as they have thick and fleshy pulp. I recommend peeling them to make them more digestible.
The breadcrumb mixture not only adds flavor but also absorbs excess liquid. You can enrich it with the aromatic herbs you prefer, both fresh and dried.
You can use provolone, scamorza, or mozzarella. If using mozzarella, drain it well from the whey first.
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