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Parmigiana di Peperoni | Italian Bell Pepper Casserole
(0)
55 min
Under an hour
Knuspr-Küche
Parmigiana di Peperoni ist die herrlich aromatische Variante des italienischen Auflauf-Klassikers: Süße, im Ofen geröstete rote und gelbe Paprika werden in feiner Basilikum-Tomatensauce mit zart schmelzendem Mozzarella und Parmigiano Reggiano geschichtet und goldbraun überbacken. Ein vegetarischer Seelenwärmer für den Herbst!
Ingredients
Preparation method
Preparation & roasting
Preheat the oven to 200 °C conventional heat (180 °C fan). Wash, deseed, and cut the red and yellow bell peppers into wide strips. Spread them out on a baking sheet lined with baking paper, drizzle with 1 tbsp olive oil, and season with a pinch of salt. Roast in the oven for 20 minutes until they soften.
Preparing the tomato sauce
Finely dice the onion and garlic cloves. Heat 1 tbsp of olive oil in a pan and sauté the onion and garlic over medium heat for about 3–4 minutes until translucent.
Stir in the tomato passata and dried oregano. Season to taste with salt and black pepper and simmer gently for about 10 minutes. Just before taking off the heat, tear up half of the fresh basil and stir it in.
Chef's tip
Tip for extra tenderness: After roasting, cover the pepper strips briefly to let them steam, and peel off the skins if desired – this makes the casserole blend together even more delicately.
Freshly baked ciabatta or focaccia pairs wonderfully with this to soak up the delightfully fruity tomato sauce.
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