Italian Bell Pepper and Onion Scarpaccia

Save this recipe on:

Golden, crispy on the outside and tender inside, Italian Bell Pepper and Onion Scarpaccia is a rustic dish that transforms humble vegetables into a vibrant, savory treat. Inspired by the traditional Tuscan zucchini scarpaccia, this version celebrates the bold sweetness of bell peppers and the subtle depth of caramelized onions. It’s the kind of dish that feels at home at brunch, a light lunch, or even a cozy dinner alongside a salad or soup.

Each bite delivers layers of flavor—earthy olive oil, the richness of sautéed vegetables, and a gentle crisp from the pan-fried batter. It’s beautifully colorful and irresistibly moreish, making it a perfect recipe for both casual gatherings and weekday cravings. Whether you’re new to scarpaccia or simply want a refreshing twist, this one is bound to impress.

---

Why You’ll Love This Italian Bell Pepper and Onion Scarpaccia

• It’s incredibly simple but packed with flavor
• Great for using up bell peppers and onions
• Naturally vegetarian and easy to make gluten-free
• Works as a snack, appetizer, or light meal
• Can be made ahead and served hot or cold

---

Preparation Phase & Tools to Use

For this recipe, the essential tools include:

• Mandoline or sharp knife: To evenly slice the bell peppers and onions, which ensures consistent cooking.
• Large skillet or cast-iron pan: Key to achieving that signature crispy, golden crust on the bottom.
• Mixing bowls: For combining the batter and vegetables evenly.
• Whisk: To blend the batter to a smooth, lump-free consistency.
• Spatula or offset turner: For flipping or serving clean slices.

Each tool plays a role in creating the scarpaccia’s perfect texture—soft interior with an irresistibly crispy edge.

---

Preparation Tips

Let the sliced vegetables sit with salt for about 10–15 minutes before mixing them with the batter. This step draws out excess moisture, preventing the scarpaccia from becoming soggy. Be generous with the olive oil in the pan—it’s crucial for achieving that golden-brown crust. Also, don’t rush the cooking. Let it cook slowly over medium heat so the bottom crisps up beautifully without burning. If you’re baking instead of pan-frying, preheat your oven and use a well-oiled cast-iron skillet or baking dish for the best results.

---

Ingredients for this Italian Bell Pepper and Onion Scarpaccia

• 3 medium bell peppers (mixed red, yellow, and orange), thinly sliced
• 1 large red onion, thinly sliced
• 1 cup all-purpose flour (or chickpea flour for gluten-free version)
• 1/2 cup water (adjust as needed for batter consistency)
• 1/4 cup grated Parmesan cheese (optional)
• 2 tablespoons olive oil (plus extra for cooking)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried oregano
• 1/4 teaspoon chili flakes (optional for a bit of heat)
• Fresh basil or parsley for garnish (optional)

---

Step 1: Prepare the Vegetables

Start by thinly slicing the bell peppers and red onion. Place them in a large bowl, sprinkle with salt, and let them sit for 10–15 minutes. This step will draw out excess moisture, helping the scarpaccia maintain its crispy texture later.

---

Step 2: Make the Batter

In another mixing bowl, combine the flour, water, black pepper, oregano, chili flakes, and grated Parmesan (if using). Whisk well until the batter is smooth, thick but pourable. If the batter feels too thick, add a splash of water.

---

Step 3: Combine Vegetables and Batter

Drain any liquid from the salted vegetables and gently squeeze them to remove extra moisture. Add them into the batter and fold everything together until the vegetables are well coated.

---

Step 4: Cook on the Stovetop or Bake

Option A – Skillet Method:

Heat a non-stick or cast-iron skillet over medium heat with 1–2 tablespoons of olive oil. Pour the mixture into the pan and spread evenly. Cook for 6–8 minutes per side or until each side is golden and crispy. Flip carefully using a large spatula or plate-flip method.

Option B – Oven Method:

Preheat your oven to 400°F (200°C). Grease a baking dish or oven-safe skillet generously with olive oil. Pour in the mixture and spread evenly. Bake for 30–35 minutes or until golden on top and crisp around the edges.

---

Step 5: Serve

Allow the scarpaccia to cool slightly before slicing. Garnish with fresh herbs like chopped parsley or basil. Serve warm or at room temperature. It pairs beautifully with a green salad or a dollop of sour cream or ricotta on the side.

---

Notes

This scarpaccia is highly adaptable—feel free to use whatever bell pepper colors you have on hand. For extra flavor, you can sauté the onions and peppers lightly before mixing them into the batter, though it’s not necessary. If using chickpea flour for a gluten-free version, the texture will be slightly denser and nuttier, which adds another layer of flavor. Leftovers taste just as good the next day and can be enjoyed cold or reheated.

---

Watch Out for These Mistakes While Cooking

• Skipping the salt soak: Not letting the vegetables sit with salt can lead to excess water, resulting in a soggy scarpaccia.
• Using too little oil: The crust won’t crisp up properly without a generous coating of oil in the pan or baking dish.
• Overloading with batter: Too much batter can overpower the vegetables and make the texture heavy.
• High heat cooking: This may burn the outside before the inside cooks—medium heat ensures even browning and full cooking.

---

Storage Instructions

Store leftover scarpaccia in an airtight container in the refrigerator for up to 3 days. For best results, reheat slices in a skillet over low heat to regain their crispiness, or warm in the oven at 350°F (175°C) for about 10 minutes. Avoid microwaving if you want to keep the crust crisp.

---

Estimated Nutrition

Per serving (based on 6 servings, without optional cheese):

• Calories: ~140 kcal
• Protein: 3g
• Fat: 6g
• Saturated Fat: 1g
• Carbohydrates: 18g
• Fiber: 2g
• Sugar: 4g
• Sodium: 320mg

---

Frequently Asked Questions

Can I make this gluten-free?

Yes! Substitute chickpea flour or gluten-free all-purpose flour for a delicious and hearty gluten-free option.

Can I use other vegetables?

Absolutely. Zucchini, shredded carrots, or leeks can be used in place of or alongside the peppers and onions.

Is it better to bake or fry scarpaccia?

It depends on your preference. Frying gives it a crispier crust, while baking is a bit easier and less oily.

How thin should I slice the vegetables?

Very thin—about 1/8 inch. This ensures they cook through evenly and integrate well into the batter.

Can I make it ahead?

Yes. Scarpaccia tastes great even the next day. Just let it cool completely before storing.

What can I serve with it?

It pairs well with soups, green salads, or as a side to roasted meats or eggs.

Do I have to use cheese?

Not at all. It adds a savory touch, but the dish stands strong without it.

Can I freeze scarpaccia?

While it’s best fresh, you can freeze it. Wrap tightly in plastic and foil. Thaw and reheat in the oven for best texture.

---

Conclusion

Italian Bell Pepper and Onion Scarpaccia is a beautiful example of how simple ingredients can turn into something special. With just a few pantry staples and some fresh produce, you get a dish that’s comforting, versatile, and full of Mediterranean flavor. Whether you’re hosting a brunch or preparing weekday meals, this scarpaccia is sure to find a place in your kitchen rotation.

---

Print

Save this recipe on: