Peppers Au Gratin Recipe
Tickle your taste buds with this delicious Peppers Au Gratin. I just love Appetizers and this dish is my one of my favorites. Peppers Au Gratin is a mouth-watering dish and it is highly recommended, you must try this recipe at home and don't forget to share your feedback.
Ingredients
Large peppers - 5
Basil leaves - Few
Garlic - 5 cloves, peeled
Canned anchovy fillets - 2, drained
Fleshy black olives - 12
Capers - 2 1/2-3 tbsp
Oregano - generous pinch
Fine dry breadcrumbs
Extra virgin olive oil
Salt
Pepper
Directions
GETTING READY
1 Preheat the oven to 400°F.
2 Oil two wide, shallow ovenproof dishes and sprinkle the basil leaves, torn into very small pieces, over the bottom.
3 Rinse and dry the peppers.
4 Wrap each one tightly in foil, enclosing it completely.
MAKING
5 Bake in the oven for 40 minutes, turning halfway through this time.
6 Take the parcels out of the oven and allow to cool completely before unwrapping them.
7 Carefully peel off the skin.
8 Remove and discard the stalk and seeds.
9 Cut the flesh into thin strips.
10 In the prepared ovenproof dishes, spread half the pepper strips out in a single layer, mixing the colors.
11 Season with salt and pepper.
12 Chop the garlic and the anchovies fairly coarsely.
13 Sprinkle over the peppers.
14 Pit the olives and cut them in quarters.
15 Sprinkle evenly over the peppers.
16 Finish each dish with the capers, a pinch of oregano, and a thick covering of breadcrumbs.
17 Drizzle a little olive oil over this topping.
18 Bake in the oven for 15 minutes to form a crunchy, golden brown layer on the surface.
SERVING
19 Serve hot.
1 Preheat the oven to 400°F.
2 Oil two wide, shallow ovenproof dishes and sprinkle the basil leaves, torn into very small pieces, over the bottom.
3 Rinse and dry the peppers.
4 Wrap each one tightly in foil, enclosing it completely.
MAKING
5 Bake in the oven for 40 minutes, turning halfway through this time.
6 Take the parcels out of the oven and allow to cool completely before unwrapping them.
7 Carefully peel off the skin.
8 Remove and discard the stalk and seeds.
9 Cut the flesh into thin strips.
10 In the prepared ovenproof dishes, spread half the pepper strips out in a single layer, mixing the colors.
11 Season with salt and pepper.
12 Chop the garlic and the anchovies fairly coarsely.
13 Sprinkle over the peppers.
14 Pit the olives and cut them in quarters.
15 Sprinkle evenly over the peppers.
16 Finish each dish with the capers, a pinch of oregano, and a thick covering of breadcrumbs.
17 Drizzle a little olive oil over this topping.
18 Bake in the oven for 15 minutes to form a crunchy, golden brown layer on the surface.
SERVING
19 Serve hot.
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