Italian Bell Pepper and Onion Scarpaccia Recipe
If you’re craving a savory, golden slab of Italian comfort food that just happens to be brimming with vegetables, say hello to Italian Bell Pepper and Onion Scarpaccia. This Tuscan-inspired bake boasts beautifully caramelized bell peppers and onions, mingling in a rustic batter made from cornmeal and flour, then crowned with Parmesan and a hint of rosemary. Each slice bursts with color, a little sweetness from the veggies, and an irresistible crisp-tender crust—the sort of dish you’ll want to enjoy warm from the oven, tucked into your lunchbox the next day, or presented as a vibrant centerpiece for a cozy gathering.
Ingredients You’ll Need
Ingredients You’ll Need
I love how every ingredient in Italian Bell Pepper and Onion Scarpaccia is both simple and essential. From the sunny peppers to good olive oil, each plays a role in building flavor, color, and that signature rustic texture—there’s no room for shortcuts here!
- Bell peppers (2 large, red and yellow, thinly sliced): Their sweetness balances the savory batter and gives each bite a burst of color.
- Red onion (1 large, thinly sliced): Brings a gentle bite and gorgeous magenta hues that deepen in the oven.
- Olive oil (2 tablespoons, plus more for the pan): Really makes those veggies shine while helping the scarpaccia crisp beautifully.
- Salt (1 teaspoon): Essential seasoner—don’t underestimate its magic in elevating the vegetables.
- Black pepper (1/2 teaspoon): Adds a warming undertone that complements the natural sweetness of the peppers and onion.
- Fine yellow cornmeal (1 cup): The heart of the batter, giving scarpaccia its satisfying, slightly crumbly texture.
- All-purpose flour (1/2 cup): Lightens the crumb and helps the bake hold together beautifully.
- Water (1 1/2 cups): Brings everything together into a smooth, pourable mixture.
- Grated Parmesan cheese (1/4 cup): Offers a salty, savory kick that pairs so well with the caramelized veggies.
- Fresh chopped rosemary (1 teaspoon, optional): Adds herbal depth; totally worth it if you have fresh herbs on hand!
How to Make Italian Bell Pepper and Onion Scarpaccia
Step 1: Prep the Oven and the Pan
Start by preheating your oven to 400°F and lightly oiling a 9×13-inch baking dish (or lining it with parchment if you prefer easy cleanup). This step ensures your Italian Bell Pepper and Onion Scarpaccia releases effortlessly, and the hot oven is key for developing that coveted golden crust.
Step 2: Sauté the Vegetables
Set a skillet over medium heat and pour in 2 tablespoons of olive oil. Toss in the thinly sliced bell peppers and red onion. Sauté them for about 8 to 10 minutes, stirring occasionally, until they’re softened and just starting to caramelize. Sprinkle in the salt and black pepper as they cook, coaxing out all those natural flavors—it will smell heavenly!
Step 3: Make the Batter
Meanwhile, in a large mixing bowl, whisk together the fine yellow cornmeal, all-purpose flour, and water until you have a smooth, pourable batter. It won’t look thick—don’t worry, that’s exactly right! The thin batter lets the vegetables nestle in, ensuring every bite of your Italian Bell Pepper and Onion Scarpaccia is moist and light.
Step 4: Combine and Assemble
Gently fold the sautéed peppers and onions into the batter, making sure all the goodness is evenly distributed. Stir in the grated Parmesan cheese and, if you’re feeling herbal, the chopped fresh rosemary. Once mixed, pour everything into your prepared baking dish, smoothing it into an even layer.
Step 5: Drizzle and Bake
Drizzle a little more olive oil over the surface for a golden finish. Slide the dish into your preheated oven and bake for 30 to 35 minutes. You’ll know it’s ready when the edges are deeply golden and the center is set. Resist the urge to dig in right away—let it cool for about 10 minutes for easier slicing.
Step 6: Slice and Serve
Cut your Italian Bell Pepper and Onion Scarpaccia into squares or wedges, depending on the occasion. Serve it warm or at room temperature; either way, it’ll disappear quickly!
How to Serve Italian Bell Pepper and Onion Scarpaccia
Garnishes
For a finishing touch, I love sprinkling extra Parmesan or a scatter of fresh rosemary on top just before serving. A twist of black pepper or a drizzle of really good olive oil also amplifies the rustic Italian flavors and color, making your scarpaccia look as amazing as it tastes.
Side Dishes
Italian Bell Pepper and Onion Scarpaccia pairs beautifully with a simple arugula salad dressed in lemon juice, or a bowl of marinated olives as a starter. If you’re making it the centerpiece of a meal, serve alongside a hearty bean soup or a crisp tomato and mozzarella salad—every bite brings an extra Mediterranean touch.
Creative Ways to Present
This dish can be as casual or elegant as you wish! Slice it into rustic squares for a picnic, cut into slim wedges for a classy antipasto platter, or stack small triangles atop crostini for party bites. The colors pop against a wooden board, inviting everyone to grab a piece.
Make Ahead and Storage
Storing Leftovers
Leftover Italian Bell Pepper and Onion Scarpaccia keeps well! Once cooled, cover tightly or pop slices into an airtight container and refrigerate. It’ll stay fresh for up to three days, ready to solve your snack or lunch dilemmas.
Freezing
If you have extra, you can absolutely freeze scarpaccia. Wrap individual slices well in plastic wrap, then place in a freezer bag or container. They’ll keep for up to two months. Thaw overnight in the fridge whenever a craving hits.
Reheating
To reheat, place slices on a baking sheet and warm in a 350°F oven for about 10 minutes. They’ll regain their lovely texture and stay crisp around the edges. You can also use a toaster oven for single portions—so easy!
FAQs
Can I use different colors of bell peppers?
Absolutely! Feel free to mix and match red, yellow, orange, or even green bell peppers for your Italian Bell Pepper and Onion Scarpaccia. Each color brings subtle sweetness and beautiful visual appeal.
What if I don’t have cornmeal on hand?
Cornmeal is key for the signature texture, but in a pinch, you could substitute with fine polenta or try using a mix of all-purpose flour and a bit of semolina. The result won’t be traditional, but still tasty!
Is Italian Bell Pepper and Onion Scarpaccia gluten-free?
As written, the recipe contains all-purpose flour. For a gluten-free version, swap in a cup-for-cup gluten-free flour blend. The texture will be slightly different, but it still works beautifully!
Can I add other vegetables?
Definitely! Scarpaccia is incredibly versatile. Try adding thin slices of zucchini, mushrooms, or even a handful of cherry tomatoes—but keep the overall ratio similar so your batter isn’t too crowded.
How do I serve it for a party?
For parties, slice into bite-sized squares or triangles and arrange on a platter. Add toothpicks or garnish with fresh herbs for a colorful, crowd-pleasing appetizer—plus, it’s just as delicious at room temperature.
Final Thoughts
If you’re searching for an easy, vibrant dish that shows off classic Italian flavors and kitchen creativity, you absolutely have to try Italian Bell Pepper and Onion Scarpaccia. It’s always a hit on my table, whether as a snack, a side, or a centerpiece—and once you take that first warm, golden bite, I bet you’ll add it to your regular rotation, too!
Print
Italian Bell Pepper and Onion Scarpaccia Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Italian Bell Pepper and Onion Scarpaccia is a delightful twist on the traditional Tuscan pancake, incorporating the sweetness and color of bell peppers. A versatile dish that can be enjoyed as a side, appetizer, or vegetarian main, this savory pie is easy to prepare and bursting with flavor.
Ingredients
Bell Pepper and Onion Mixture:
- 2 large bell peppers (red and yellow, thinly sliced)
- 1 large red onion (thinly sliced)
- 2 tablespoons olive oil (plus more for the pan)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Batter:
- 1 cup fine yellow cornmeal
- 1/2 cup all-purpose flour
- 1 1/2 cups water
- 1/4 cup grated Parmesan cheese
- 1 teaspoon chopped fresh rosemary (optional)
Instructions
- Preheat the Oven: Preheat the oven to 400°F. Lightly oil a 9×13-inch baking dish or line it with parchment paper.
- Sauté Vegetables: In a skillet over medium heat, warm 2 tablespoons of olive oil. Add the sliced bell peppers and onion, and sauté for about 8–10 minutes until softened and lightly caramelized. Season with salt and pepper.
- Prepare Batter: In a mixing bowl, whisk together cornmeal, flour, and water until smooth. Stir in the sautéed vegetables, Parmesan cheese, and rosemary if using. Pour the mixture into the prepared baking dish, spreading it out evenly. Drizzle a little olive oil over the top.
- Bake: Bake for 30–35 minutes or until golden brown around the edges and set in the center. Let cool for 10 minutes, then slice into squares or wedges and serve warm or at room temperature.
Notes
- Scarpaccia is traditionally a savory Tuscan pancake made with zucchini, but this bell pepper version adds sweetness and color. It’s perfect as a side dish, appetizer, or vegetarian main.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish, Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 4g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 5mg
