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Peperonata al Forno | Bell Pepper Bake with Mozzarella
(0)
40 min
Under an hour
Knuspr-Küche
Klassischer mediterraner Ofengenuss: Süße bunte Paprikastreifen geschmort in würzigem Tomatensugo mit Oliven, Kapern und goldbraun überbackenem Mozzarella.
Preparation method
Preparation & Sautéing
Preheat the oven to 200 °C top/bottom heat. Wash, seed, and cut the red and yellow bell peppers into bite-sized strips. Peel the red onions and slice into thin half-rings. Peel and finely chop the garlic.
Heat 2 tbsp of olive oil in a large ovenproof skillet (or baking dish). Sauté the onions and garlic over medium heat for 3 minutes until translucent.
Add the bell pepper strips and sauté for about 5–7 minutes, stirring occasionally, until slightly softened and lightly charred.
Chef's tip
The peperonata becomes especially flavorful if you combine fully ripe, sweet pointed peppers with classic bell peppers.
Leftovers are great reheated the next day or enjoyed cold on toasted bread as a bruschetta topping.
Ingredients
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