The baked peppers au gratin are a very simple and quick side dish, to prepare in advance and heated only when served; it is perfect to accompany meat or fish.
The preparation is extremely simple and also fast, perfect even for those who are unfamiliar in the kitchen but still want to indulge in delicious and different dishes.
- 4 peppers
- breadcrumbs to taste
- extra virgin olive oil to taste
- salt to taste
- tomato concentrate to taste
- 1 clove of garlic
- capers to taste
Divide the peppers in half and then deprive them of seeds and inner filaments and then wash under running cold water.
At this point, reduce the peppers in half or in quarters, depending on the size you want to give to your peppers au gratin.
Now, prepare the stuffing. Take a large non-stick frying pan, heat the extra virgin olive oil with a clove of garlic and in the meantime, rinse finely the capers. Add them to the pan and let go for a few more minutes.
At this point, remove the garlic and add tomato paste. After a few minutes add the breadcrumbs. Mix and add salt and pepper according to your taste.
At this point, take back peppers, add them on a baking sheet covered with baking paper and add some oil. Season with salt and place in a preheated oven at 400°F for about 15 minutes. Now that the peppers have softened, stuff them with the dressing you have previously prepared.
Sprinkle the surface with some extra virgin olive oil and put in the oven for another 20-25 minutes or until the surface is well gratinated and the peppers perfectly cooked.
Once the peppers are ready, serve them hot to your guests or at room temperature.
Store the peppers au gratin for a maximum of a couple of days in an airtight container placed in the fridge.
If you want to serve them at room temperature leave them out of the refrigerator for at least an hour before serving or put in the traditional oven or for a few seconds in the microwave.