Name: Italian Bell Pepper and Onion Scarpaccia
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian
Ingredients: 1 cup red bell peppers, thinly sliced; 1 cup red onions, thinly sliced; 3/4 cup all-purpose flour; 1/4 cup cornmeal; 2 large eggs; 2 tablespoons olive oil; 1 teaspoon fresh rosemary or thyme, chopped; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 3/4 cup water

Golden and savory with just the right touch of sweetness from caramelized onions and bell peppers, this Italian Bell Pepper and Onion Scarpaccia is a rustic slice of coastal comfort. Originating from the Tuscan coast, scarpaccia is traditionally made with zucchini, but this colorful version trades summer squash for the bold sweetness and vibrant bite of red onions and bell peppers. Each square is tender inside with crispy golden edges that are deeply satisfying.

Whether you’re serving it as a light lunch, an appetizer, or a side dish to a hearty Italian meal, this dish brings a burst of Mediterranean sunshine to the table. The layers of flavor and texture come together with only a handful of ingredients, making it the perfect low-effort recipe that doesn’t skimp on flavor. Serve it warm or at room temperature—either way, it’s guaranteed to impress.

What Kind of Bell Peppers and Onions Should I Use?

Red bell peppers are ideal for their sweetness, but you can use a mix of yellow and orange for added color and subtle variation in flavor. For onions, red onions lend a touch of sharpness and a lovely hue to the finished dish, while sweet or yellow onions will give a milder background.

The key is to slice them thinly so they cook evenly and caramelize just enough to enhance their natural sweetness. The beauty of scarpaccia is its flexibility, so feel free to adapt to what you have on hand.

Ingredients for the Italian Bell Pepper and Onion Scarpaccia

Red Bell Peppers: These are the heart of the dish, bringing natural sweetness and bright color.
Red Onions: Provide a savory-sweet base and a beautiful color contrast.
All-Purpose Flour: Acts as the base batter to bind everything together.
Cornmeal: Adds a rustic, subtle crunch and golden color to the scarpaccia.
Eggs: Help create a rich texture and hold the mixture together.
Olive Oil: Used for sautéing and in the batter for a smooth, rich flavor.
Fresh Herbs (like rosemary or thyme): These infuse the dish with aromatic Mediterranean notes.
Salt and Pepper: Essential for bringing out the full depth of flavor.
Water: Adjusts the consistency of the batter to make it spreadable but not too thin.

How To Make the Italian Bell Pepper and Onion Scarpaccia

Step 1: Prep the Vegetables

Slice red bell peppers and red onions thinly. You want them soft but still vibrant after cooking. This will help them cook evenly and caramelize beautifully.

Step 2: Sauté for Flavor

In a skillet, heat olive oil and sauté the peppers and onions over medium heat until they soften and begin to caramelize—about 10–12 minutes. Set aside to cool slightly.

Step 3: Make the Batter

In a large mixing bowl, combine flour, cornmeal, a pinch of salt and pepper, and fresh herbs. Crack in the eggs, add water and olive oil, then whisk until a smooth, pourable batter forms.

Step 4: Combine

Fold the cooled vegetables into the batter gently, ensuring they’re evenly coated. The batter should cling to the veggies but not drown them.

Step 5: Bake to Perfection

Preheat your oven to 400°F (200°C). Line a baking sheet or pan with parchment paper and lightly oil it. Pour in the mixture and spread it into a thin, even layer. Bake for 30–35 minutes or until golden brown and crisp around the edges.

Step 6: Cool & Slice

Let it cool slightly before slicing into squares. Enjoy warm or at room temperature.

Serving and Storing Scarpaccia

Italian Bell Pepper and Onion Scarpaccia is delicious served warm or at room temperature, making it incredibly versatile for picnics, brunch spreads, or even meal prepping. Serve with a dollop of ricotta or a light arugula salad drizzled in lemon vinaigrette for a refreshing contrast.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or low oven to revive its crisp edges—microwaving will soften its texture, so it’s not ideal for crispness.

Frequently Asked Questions

What is Scarpaccia?

Scarpaccia is a traditional Tuscan savory pie, often made with zucchini. It has a pancake-like batter base and is baked until golden. This version uses bell peppers and onions for a unique twist.

Can I make this gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free blend that works well for baking. Just make sure it includes a binder like xanthan gum.

Do I have to use cornmeal?

Cornmeal adds a subtle crunch and rustic texture, but you can omit it if you want a softer finish.

What other vegetables can I use?

Zucchini, thinly sliced fennel, or even shredded carrots can be great substitutes or additions.

Is it good cold?

Yes! Scarpaccia holds its flavor beautifully when chilled, making it ideal for packed lunches or picnics.

Can I freeze it?

It’s best fresh, but you can freeze slices tightly wrapped. Reheat in the oven for best texture.

Want More Italian-Inspired Ideas?

If you love this savory Italian Bell Pepper and Onion Scarpaccia, check out these other flavor-packed dishes from Life with Nina:

📌 Save this recipe to your Pinterest board for Mediterranean or Italian recipes so you can revisit it anytime: Life with Nina on Pinterest

Let me know in the comments how your scarpaccia turned out! Did you try mixing in different herbs or veggies? Maybe a sprinkle of cheese on top?

I’d love to hear your version and tips, and feel free to ask questions—let’s keep the kitchen conversation going!

Italian Bell Pepper and Onion Scarpaccia

Author: Nina Johnson
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 6 servings 1x
Category: Appetizer or Side Dish
Method: Baked
Cuisine: Italian
Diet: Vegetarian

Print Recipe

Description

This Italian Bell Pepper and Onion Scarpaccia is a savory Tuscan-style tart made with caramelized peppers and onions baked into a golden cornmeal and herb batter. It’s crisp on the edges, tender in the center, and perfect warm or at room temperature.

Instructions

1. Slice red bell peppers and red onions thinly.

2. In a skillet, heat olive oil and sauté the peppers and onions over medium heat until softened and caramelized, about 10–12 minutes. Let cool slightly.

3. In a large mixing bowl, whisk together flour, cornmeal, salt, pepper, and herbs. Add eggs, water, and olive oil, and mix until smooth.

4. Fold in the cooled vegetables until evenly coated.

5. Preheat oven to 400°F (200°C). Line a baking sheet with parchment and lightly oil it.

6. Spread the mixture into a thin, even layer and bake for 30–35 minutes until golden and crisp on the edges.

7. Cool slightly before slicing. Serve warm or at room temperature.