Gratin peppers

Let's enjoy the peppers au gratin, which you can also prepare in advance the day before if you have little time available.

Surely a delicious way to eat stuffed vegetables? Today we are preparing gratin peppers, a delicious and natural second course that will delight all your guests, especially those who want to eat healthily without giving up taste . You can prepare this recipe in two ways: by cutting the vegetables into large pieces and stuffing the inside, or into strips and sprinkling the breading on top.

So let's get to the stove and prepare our recipe (even the day before if we're running out of time).

Preparation of gratin peppers

1. To prepare your gratin peppers, cut them and remove the seeds and white parts.
2. Wash and dry them inside and outside with kitchen paper to remove all the seeds, then cut them into small pieces or strips .
3. Prepare a mix with breadcrumbs, chopped fresh parsley, chopped garlic (previously deprived of the soul), extra virgin olive oil and, if you like, you can also add a few spoonfuls of grated cheese.
4. Mix the gratin mix well, and in the meantime place the peppers on a baking tray lined with baking paper.
5. Pour the breadcrumb mix over the vegetables or, if you left the vegetables in chunks, fill them with the breadcrumbs.
6. Finish with a drizzle of oil and the side dish will be ready for the oven.
7. Heat the oven to 200°C . When it has reached temperature, place the pan in the oven and cook for about 20 minutes (this depends on the performance of your appliance).
8. Remove the gratin peppers from the oven, place them on a serving plate and serve hot or warm.

storage

You can keep this vegetable side dish for 2-3 days maximum , in the fridge, inside a special container with a lid. We do not recommend freezing in the freezer.