Pepper parmigiana
Parmigiana di peperoni
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For 4 people:
500 g of peppers
4 ripe tomatoes
olives
capers
some fresh basil leaves
breadcrumbs
nutritional yeast flakes
extra virgin olive oil
salt
pepper
Clean and cut the peppers into strips lengthwise and slice the tomatoes.
Arrange in a baking dish greased with oil a layer of tomatoes and peppers, alternating until all the ingredients, ending with a layer of tomatoes.
Roughly chop the olives, capers and basil and sprinkle the surface with them.
Season with salt and pepper and sprinkle with breadcrumbs and nutritional yeast flakes, then bake in a preheated oven for about 30 minutes at 170° C, taking care not to burn the surface.
