Colorful bell peppers are one of my favorite vegetables to cook with because they bring both vibrant color and natural sweetness to so many dishes. I roast them, grill them, stuff them, or enjoy them raw in salads, and they never disappoint. In this simple gratin, the peppers remain the stars of the dish, while a few bold Mediterranean flavorings; garlic, olives, and capers thatadd depth and savoriness. A light, crisp breadcrumb topping brings everything together with just the right amount of texture.
This gratin is wonderfully versatile. It pairs beautifully with roasted or grilled meats, poultry, or fish, and also adds a burst of color to an antipasto platter. It can be served warm or at room temperature, making it ideal for entertaining or preparing ahead. Despite its rustic simplicity, it’s a dish that always feels special.
From a nutritional perspective, this Peppers Gratin is a wholesome way to incorporate more vegetables into your meal. Bell peppers are naturally low in calories yet high in nutrients, particularly vitamin C, vitamin A, and antioxidants that help support immune health and overall cellular wellness. A 2-pound (1-kilo) batch of peppers provides a generous amount of dietary fiber while remaining light and easy to digest.
The addition of olives and capers brings healthy monounsaturated fats and beneficial minerals, though they also contribute some sodium—something to keep in mind if you are watching salt intake. The garlic adds both aromatic flavor and potential immune-supportive compounds. The breadcrumb topping adds satisfying crunch and a bit of heartiness; using whole-grain breadcrumbs or adding a drizzle of high-quality olive oil enriches the dish with additional healthy fats.
Overall, this gratin is a balanced side dish, flavorful, colorful, naturally nutrient-dense, and far lighter than many traditional casseroles or gratins. It can complement almost any menu while still feeling wholesome and Mediterranean in spirit.
Buon Appetito!
Deborah Mele
Ingredients
- 2 Pounds Colorful Bell Peppers
- 1/4 Cup Olive oil
- 3-4 Cloves of Garlic Chopped
- 1/3 Cup Pitted Kalamata olives
- 1 1/2 Tablespoons Rinsed Capers
- For the Topping:
- 1 Cup Panko Breadcrumbs
- Pinch of Dried Oregano
- Salt & Pepper To Taste
- 3 Tablespoons Olive Oil
- 3/4 Cup Shredded Mozzarella Cheese (Optional)
Instructions
- Preheat oven to 400 degrees F.
- Trim and slice the peppers into strips.
- oss the peppers with olive oil to coat them lightly.
- Lay the peppers in a baking dish, arranged in a neat pattern if you like.
- Place the garlic, olives and capers on top, nestling them among the peppers in an even distribution.
- In a bowl, mix the breadcrumbs with the oregano, salt and peppers, then add just enough olive oil so that all the breadcrumbs are moistened, mixing well so that the breadcrumb mixture attains a sand-like texture.
- Sprinkle breadcrumb mixture over the peppers evenly, so each pepper strip has at least a bit.
- Drizzle remaining olive oil over everything.
- If using, sprinkle thye cheese on top.
- Bake in oven for about 30-45 minutes, or until the peppers and tender and the breadcrumbs are a golden brown.
- The edges of the pepper strips may begin to char a bit—that just adds more flavor.
- Serve hot, warm or at room temperature.
Nutrition Information:
Yield: 6
Serving Size: 1
Amount Per Serving:
Calories: 486Total Fat: 30gSaturated Fat: 8gUnsaturated Fat: 23gCholesterol: 25mgSodium: 677mgCarbohydrates: 42gFiber: 4gSugar: 8gProtein: 14g