If you’re searching for something vibrant, comforting, and irresistibly Italian, the Italian Bell Pepper and Onion Scarpaccia Recipe is about to become your new obsession. This savory cornmeal tart is a gorgeous medley of bell peppers, onions, and golden edges, all baked into a delightfully crisp, rustic pie that feels like a slice of Tuscany. Whether you’re serving this as a showstopping appetizer, a light lunch, or a delicious vegetarian side, it’s a crowd-pleaser that’s both homey and spectacular. Every bite delivers sweet, smoky peppers, creamy cornmeal, and a hint of herby fragrance—truly, it’s the kind of dish you’ll want to make on repeat.
Ingredients You’ll Need
There’s beauty in the simplicity of this ingredient list—each element has an essential role, coming together to create the signature taste and texture of the Italian Bell Pepper and Onion Scarpaccia Recipe. From colorful vegetables to humble pantry staples, here’s what you’ll need (plus a few personal tips to really make those flavors sing):
- Red bell pepper: Adds vibrant sweetness and a pop of gorgeous color—you’ll love the way it caramelizes in the oven.
- Yellow bell pepper: Brings extra sweetness and bright golden hues; feel free to swap for orange if that’s what you have on hand!
- Medium onion: Essential for deep, savory flavor and that subtle, almost-melted texture once baked.
- Cornmeal (1 cup, fine or medium): The heart of the scarpaccia; choose a fine or medium grind for a tender, lightly crisp tart base.
- All-purpose flour (½ cup): Helps bind everything together for just the right amount of structure—don’t skip it.
- Water (1 ½ cups): Hydrates the batter, ensuring it’s smooth and easy to spread.
- Olive oil (¼ cup, plus more for drizzling): Brings rich flavor, moistness, and those signature golden edges—use a good, robust olive oil for real Italian flair.
- Baking powder (¼ teaspoon): Gives just a bit of lift so your tart isn’t too dense.
- Salt (1 teaspoon): Balances the sweetness of the peppers and enhances every other flavor in the mix.
- Black pepper (½ teaspoon): Adds gentle heat and a touch of earthiness that plays beautifully off the veggies.
- Chopped fresh rosemary (1 teaspoon, optional): For a fragrant, woodsy note; totally optional, but highly recommended.
- Grated Parmesan (for topping, optional): A salty, savory finish that melts into irresistible golden bubbles—worth every calorie.
How to Make Italian Bell Pepper and Onion Scarpaccia Recipe
Step 1: Prep Your Pan and Preheat
Start by turning your oven to 400°F (200°C), so it’s hot and ready to turn your batter into a crisp-topped, golden masterpiece. Lightly grease a 9×13-inch baking dish or line it with parchment paper for easy clean-up. This step sets you up for that perfect release and gorgeous presentation later.
Step 2: Sauté the Vegetables
In a skillet over medium heat, pour in a drizzle of olive oil. Toss in your thinly sliced red and yellow bell peppers along with the onion. Sauté everything together for about 5–7 minutes. You’re looking for the veggies to soften and become fragrant, but not fully caramelized—think tender with a little bite left, since they’ll finish cooking in the oven.
Step 3: Mix the Dry Ingredients
In a large mixing bowl, combine your cornmeal, all-purpose flour, baking powder, salt, and black pepper. Whisk everything together thoroughly—this helps ensure your leavening and seasoning are perfectly distributed throughout the batter.
Step 4: Add Wet Ingredients and Create the Batter
Pour the water and olive oil slowly into your dry mix, whisking all the while. The goal is to achieve a smooth, thin batter—thicker than crepe but thinner than pancake batter. This consistency creates scarpaccia’s signature delicate texture.
Step 5: Fold in Vegetables and Optional Rosemary
Gently fold your sautéed peppers and onion (and fresh rosemary, if you’re using it) right into the batter. Mix until just combined—don’t overwork it. All those colorful veggies should be distributed evenly, making every slice as pretty as the next.
Step 6: Into the Pan and Top It Off
Pour the completed batter into your prepared baking dish and use a spatula to spread everything into an even layer. For an extra touch of luxury, drizzle a little more olive oil across the top. Finish with a sprinkle of grated Parmesan if you want those bubbly, golden pockets of cheesy bliss.
Step 7: Bake to Golden Perfection
Slide your pan into the hot oven and bake for 35–40 minutes. You’re looking for a scarpaccia with crisp edges, a golden top, and a center that’s set but still moist. If you like an extra-crispy finish, give it an extra minute or two under the broiler at the end—just keep a close eye so it doesn’t burn!
Step 8: Cool and Slice
Let your Italian Bell Pepper and Onion Scarpaccia Recipe cool for at least 10–15 minutes before slicing. This rest time allows the tart to firm up, making serving a breeze. Cut into squares or wedges, and get ready to dazzle your table with color and flavor.
How to Serve Italian Bell Pepper and Onion Scarpaccia Recipe
Garnishes
Keep it simple or go bold! A scatter of extra grated Parmesan and a few rosemary leaves freshen things up and add irresistible fragrance. For a pop of color, sprinkle some chopped fresh parsley or basil right before serving—it elevates both the aroma and the presentation.
Side Dishes
This scarpaccia plays nicely with crisp green salads drizzled in lemony vinaigrette, a plate of olives, or a platter of marinated artichokes. For something heartier, pair with roasted meats or a bowl of Tuscan white beans splashed with olive oil. The versatility makes the Italian Bell Pepper and Onion Scarpaccia Recipe a perfect partner for all sorts of menus.
Creative Ways to Present
Get inspired by traditional Italian antipasti platters: slice the scarpaccia into small squares and arrange them on a wood board alongside cured meats, cheeses, and pickled veggies. Or, cut into bite-sized triangles and thread onto skewers with cherry tomatoes and mozzarella for a playful party snack. However you serve it, this tart draws attention and disappears fast!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (lucky you!), let the tart cool completely before transferring to an airtight container. Refrigerated, the Italian Bell Pepper and Onion Scarpaccia Recipe will keep for up to three days. Make sure to separate slices with parchment for easiest removal.
Freezing
Yes, you can freeze it! For best results, wrap individual slices tightly in plastic wrap and stack them in a freezer-safe bag or container. The scarpaccia will maintain its flavor and texture for up to two months. Thaw overnight in the fridge to preserve the crispness and vitality of those delicious veggies.
Reheating
To bring back that warm, just-baked magic, reheat slices in a 350°F (175°C) oven for 10–12 minutes, or until heated through and the edges regain their crunch. Avoid the microwave if possible—it can make the crust soggier—but in a pinch, zap on low power and finish with a quick broil for texture.
FAQs
Can I use other kinds of peppers or vegetables?
Absolutely! The Italian Bell Pepper and Onion Scarpaccia Recipe is wonderfully adaptable—try switching in orange bell peppers, thinly sliced zucchini, or even a handful of cherry tomatoes for a seasonal twist. Just keep the veggie amounts roughly the same for best results.
Is cornmeal essential, or can I substitute with something else?
Cornmeal is what gives scarpaccia its distinct flavor and texture. However, if you’re out of cornmeal, you could experiment with polenta or even fine semolina—just note that the taste and feel will be slightly different, but still delicious and worth a try.
Can I make this recipe gluten-free?
Yes! Swap the all-purpose flour for your favorite gluten-free blend. Check that your baking powder is gluten-free as well, and the Italian Bell Pepper and Onion Scarpaccia Recipe will be just as wonderful for gluten-sensitive eaters.
What’s the best way to keep the tart from sticking?
Either a very well-greased baking dish or parchment paper will do the trick. Don’t skimp on the olive oil along the base and sides—that not only prevents sticking but adds the signature crispy edge everyone loves.
Can I make this scarpaccia ahead of time for parties?
Definitely! The Italian Bell Pepper and Onion Scarpaccia Recipe tastes fantastic at room temperature, making it a winning make-ahead option for gatherings. Simply cool, cover, and slice right before guests arrive for an easy, impressive antipasto.
Final Thoughts
If you’re craving something special, don’t miss the chance to whip up the Italian Bell Pepper and Onion Scarpaccia Recipe. It’s fresh, colorful, and undeniably comforting—perfect for sharing with those you love (or for savoring solo with a good glass of wine). Buon appetito and happy baking!
Print
Italian Bell Pepper and Onion Scarpaccia Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Italian Bell Pepper and Onion Scarpaccia recipe offers a delightful twist on the traditional savory tart by incorporating the sweet and smoky flavors of bell peppers and onions. Perfect as a side dish, appetizer, or light lunch, this dish is easy to prepare and bursting with Mediterranean flavors.
Ingredients
Ingredients:
- 1 red bell pepper (thinly sliced)
- 1 yellow bell pepper (thinly sliced)
- 1 medium onion (thinly sliced)
- 1 cup cornmeal (fine or medium grind)
- 1/2 cup all-purpose flour
- 1 1/2 cups water
- 1/4 cup olive oil (plus more for drizzling)
- 1/4 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon chopped fresh rosemary (optional)
- Grated Parmesan for topping (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish or line it with parchment paper.
- Sauté the vegetables: In a skillet over medium heat, sauté the sliced peppers and onions in a small drizzle of olive oil for 5–7 minutes until softened.
- Prepare the batter: In a large bowl, whisk together cornmeal, flour, baking powder, salt, and black pepper. Gradually stir in water and olive oil until a thin, smooth batter forms.
- Combine ingredients: Fold in the sautéed vegetables and rosemary, if using. Pour the mixture into the prepared baking dish.
- Bake: Drizzle the top with olive oil, sprinkle with Parmesan, and bake for 35–40 minutes until golden brown.
- Serve: Let cool slightly before slicing and serving.
Notes
- Scarpaccia is a savory Italian tart traditionally made with zucchini.
- This bell pepper and onion version offers a sweet and smoky twist.
- Serve warm or at room temperature as an appetizer, side dish, or light lunch.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 3g
- Sodium: 290mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
