Peppers au gratin with parmesan and tomatoes

These peppers au gratin with parmesan and tomatoes are so beautiful. I made them in no time, using simple, succulent ingredients. The result is a dish rich in flavor and color. This bell pepper gratin has an authentic flavor. It’s also very light, perfect for a healthy, balanced diet. Gather the ingredients quickly and follow me into the kitchen!

Preparation time: 5 minutes
Cooking time : 1 hour 10 minutes
Servings : 5 people

5 peppers (medium red or yellow)
2 tomatoes (medium)
150 g breadcrumbs
70 g parmesan cheese or Parmesan cheese
Extra-virgin olive oil to taste
Salt to taste
Basil to taste

How to make peppers au gratin with parmesan and tomatoes?

Rinse peppers under running water. Remove the stems and seeds and divide in half, removing the filaments and creating small boats.

Line a baking sheet with parchment paper. Arrange the boats and sprinkle with a little salt. Bake in a static oven at 180°C for around 45 minutes, until softened. Remove from oven, turn over and bake for a further ten minutes.

Meanwhile, prepare a garnish with the diced tomatoes, breadcrumbs, chopped basil, grated cheese and a good round of abundant oil. Mix well.

Remove the bell pepper boats from the oven, turn them over and stuff them with the mixture. Bake for 10-15 minutes at 200°C. Leave to cool and bring to the table. Peppers au gratin with Parmesan and tomatoes are also excellent at room temperature.