Baked peppers with stracciatella
8 servings
60 minutes
Baked pepper with stracciatella is a true symphony of flavors, combining Italian tenderness and Eastern spice. The dish originates from Mediterranean cuisine, where baked vegetables are valued for their rich taste. Sweet pepper roasted to caramelized softness takes on smoky notes, while a marinade of cilantro, garlic, oregano, and paprika adds zest. The delicate, creamy stracciatella—an exquisite Italian cheese—completes the composition with airiness and lightness. This dish is perfect for both a cozy dinner and a festive table as it delights not only in taste but also in the harmony of textures. Serving it on crispy baguette turns each bite into an ideal balance between tenderness and richness.
1
Prepare all the ingredients. Preheat the oven to 200 degrees.
2
Roast the pepper in the oven until dark spots appear, about 20-30 minutes.
- Bell pepper: 2 pieces
3
Place the peppers in a bag for 10 minutes, then peel and remove the seeds.
- Bell pepper: 2 pieces
4
Cut the pepper into strips.
- Bell pepper: 2 pieces
5
Prepare the marinade. First, finely chop the garlic and cilantro.
- Garlic: 1 clove
- Cilantro: 10 g
6
Mix garlic and cilantro with oregano, paprika, salt, pepper, olive oil, and lemon juice. Place the peppers in the marinade and let sit for 30 minutes.
- Garlic: 1 clove
- Cilantro: 10 g
- Dried oregano: 0.3 teaspoon
- Hot paprika: to taste
- Salt: to taste
- Ground black pepper: to taste
- Olive oil: 20 ml
- Lemon juice: to taste
7
Dry the slices of bread in a dry pan or toaster.
- French baguette: to taste
8
Place the peppers on the dried bread.
- Bell pepper: 2 pieces
9
Top with stracciatella.
- Stracciatella cheese: 100 g
10
Drizzle with marinade, garnish with cilantro, and serve.
- Cilantro: 10 g
