Description
This Italian Bell Pepper and Onion Scarpaccia is a savory Tuscan-inspired bake made with sweet bell peppers, caramelized onions, and fresh herbs in a rustic cornmeal batter. Perfect for brunch, light dinners, or meal prep, this easy scarpaccia recipe is vegetarian, naturally flavorful, and satisfying.
Ingredients
1 cup sliced bell peppers
1 large yellow onion, thinly sliced
1 cup all-purpose flour
1/2 cup cornmeal
2 large eggs
3/4 cup milk
1/4 cup olive oil
1/2 cup grated parmesan cheese
1 teaspoon fresh thyme or rosemary
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon baking powder
Instructions
1. Preheat oven to 400°F (200°C) and line a baking pan with parchment paper; lightly grease it.
2. In a skillet, heat a drizzle of olive oil over medium heat. Sauté bell peppers and onions for 8–10 minutes until soft and lightly caramelized. Remove from heat and let cool slightly.
3. In a mixing bowl, whisk flour, cornmeal, baking powder, salt, and pepper.
4. In a separate bowl, whisk together eggs, milk, and olive oil.
5. Combine the wet and dry mixtures, then stir in grated parmesan and fresh thyme.
6. Fold in the cooled vegetables. The batter will be thick like cornbread.
7. Pour into the prepared pan, smooth the top, and drizzle with olive oil.
8. Bake for 25–30 minutes or until golden brown and set in the center.
9. Let cool for 10 minutes before slicing and serving warm or at room temperature.
Notes
Use red, orange, or yellow bell peppers for maximum sweetness.
For extra flavor, sprinkle flaky sea salt or red pepper flakes on top before baking.
Make it dairy-free by skipping cheese and using plant-based milk.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Savory Bakes
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 4g
- Sodium: 360mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 55mg