Italian Bell Pepper and Onion Scarpaccia

Golden, crispy edges with a soft, almost custardy center—that's what makes this Italian Bell Pepper and Onion Scarpaccia so irresistible. Originating from coastal Tuscany, this savory vegetable tart brings together thinly sliced bell peppers, red onions, and a chickpea flour batter into a rustic, flavor-packed dish. It's light yet satisfying, with just enough richness to feel indulgent while remaining delightfully wholesome.

Perfect for brunch, a light dinner, or even a midday snack, this vegetable-packed slice of comfort is naturally gluten-free and entirely plant-based. Whether served warm straight from the oven or at room temperature with a simple salad, Scarpaccia's versatility and bold Mediterranean flavor make it a dish you'll crave again and again.

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

• A healthy, veggie-packed alternative to traditional frittatas or quiches
• Gluten-free, dairy-free, and easily customizable
• Uses simple ingredients found in most kitchens
• Can be made ahead and enjoyed hot or cold
• Elegant enough for entertaining, easy enough for weeknights

Preparation Phase & Tools to Use

To prepare Italian Bell Pepper and Onion Scarpaccia, you’ll need a few key tools: a mandoline or sharp knife for thinly slicing the vegetables (which ensures even cooking), a large mixing bowl for combining the batter and veggies, and a well-greased baking sheet or oven-safe skillet to create that crisp golden crust. A spatula is helpful for spreading the batter evenly and lifting slices once baked.

Using parchment paper can help prevent sticking, and a cooling rack is ideal if you want to keep the crust from getting soggy after baking. While the recipe is forgiving, precision in slicing and even heat distribution play a big role in texture and taste.

Preparation Tips

For the best results, slice your bell peppers and onions as thin as possible—this helps them melt into the batter and bake evenly. Let the vegetable mixture sit in the batter for 10–15 minutes before spreading it into your pan; this allows the chickpea flour to hydrate and flavors to meld. Don’t overcrowd the pan; spreading the mixture thinly ensures a crispier texture. Lastly, bake until the top is deeply golden and the edges are caramelized—this is where the magic happens.

Ingredients for this Italian Bell Pepper and Onion Scarpaccia

• 2 large red bell peppers, thinly sliced
• 2 large yellow bell peppers, thinly sliced
• 1 large red onion, thinly sliced
• 1 cup chickpea flour (also called garbanzo bean flour or besan)
• ½ cup water (plus more if needed for consistency)
• 2 tablespoons olive oil (plus more for greasing the pan)
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon red chili flakes (optional, for mild heat)
• 1 teaspoon dried oregano or Italian herbs
• 1 tablespoon fresh parsley, finely chopped (optional)
• 1 teaspoon baking powder (for a slight lift)
• Parchment paper or non-stick spray, for lining the pan

Step 1: Prepare the Vegetables

Wash and dry the bell peppers and onion. Use a mandoline or sharp knife to slice them into thin, uniform strips. This ensures even cooking and the signature soft interior texture of Scarpaccia. Transfer the sliced vegetables into a large mixing bowl.

Step 2: Make the Batter

In a separate bowl, whisk together chickpea flour, salt, black pepper, chili flakes (if using), dried oregano, and baking powder. Slowly pour in the water while whisking continuously to avoid lumps. The batter should be smooth and slightly pourable—similar to pancake batter. Add more water, one tablespoon at a time, if needed.

Step 3: Combine Batter and Vegetables

Pour the chickpea batter into the bowl with the vegetables. Add chopped parsley and two tablespoons of olive oil. Mix thoroughly until all the vegetable slices are evenly coated. Let this mixture rest for 10–15 minutes to allow the flavors to meld and the flour to absorb the moisture.

Step 4: Preheat Oven and Prepare Baking Pan

Preheat your oven to 400°F (200°C). Line a baking sheet or oven-safe skillet with parchment paper or grease it well with olive oil. Spread the vegetable-batter mixture evenly across the surface, aiming for about ½ inch thickness. Use a spatula to smooth the top for even browning.

Step 5: Bake to Golden Perfection

Place the pan in the preheated oven and bake for 35–40 minutes, or until the edges are golden brown and crisp, and the center is firm. For extra crispiness, broil for the last 2–3 minutes, keeping a close eye to avoid burning.

Step 6: Cool and Serve

Remove from the oven and allow to cool slightly in the pan for 5–10 minutes. Transfer to a wire rack to cool further if you prefer a firmer texture. Slice into squares or wedges and serve warm, at room temperature, or even chilled—it's delicious any way.

Notes

Scarpaccia is all about texture and balance—crispy on the outside and soft within. It’s traditionally made with zucchini in summer, but this bell pepper and onion version offers a sweeter, deeper flavor, especially great in cooler months. Letting the batter rest with the vegetables before baking allows them to release moisture, which the chickpea flour absorbs to create that luscious interior. Using a well-oiled or parchment-lined pan is essential to getting the golden crust.

Watch Out for These Mistakes While Cooking

• Over-thick batter: A batter that’s too thick won’t coat the vegetables well and will bake up dry. Adjust with water as needed.
• Uneven slicing: Thick or unevenly cut veggies won’t cook at the same rate, affecting the texture.
• Skipping the rest time: This step allows flavors to meld and helps the chickpea flour hydrate fully.
• Underbaking: Don’t pull it out too early. The edges should be deeply golden, and the center should feel set.
• Not preheating the oven: This impacts the rise and crispiness.

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place slices in a dry skillet over medium heat or use a toaster oven to bring back the crispness. Avoid microwaving as it softens the crust. Scarpaccia can also be eaten cold or packed into lunchboxes for a savory snack.

Estimated Nutrition (per serving, based on 6 servings)

• Calories: 160 kcal
• Protein: 5g
• Carbohydrates: 18g
• Fiber: 3g
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Cholesterol: 0mg
• Sodium: 250mg
• Sugar: 5g

Frequently Asked Questions

What is Scarpaccia?

Scarpaccia is a rustic Italian tart traditionally made with zucchini, but this version uses bell peppers and onions for a sweet-savory twist.

Can I use regular flour instead of chickpea flour?

Chickpea flour gives this dish its unique texture and flavor while keeping it gluten-free. You can substitute with all-purpose flour, but the result will be more cake-like.

Is this recipe vegan?

Yes, it's 100% plant-based and free from dairy, eggs, and animal products.

Can I add cheese?

Absolutely! Sprinkle a bit of grated Parmesan or vegan cheese on top before baking for added richness.

How do I make it spicier?

Add a pinch of cayenne pepper or finely chopped fresh chili to the batter for extra heat.

Can I freeze Scarpaccia?

It’s best fresh, but you can freeze it in slices for up to 1 month. Reheat in an oven or toaster oven for best texture.

What other vegetables work well?

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

Can I use a cast iron skillet?

Yes, a well-oiled cast iron skillet creates a beautifully crisp bottom and is ideal for baking Scarpaccia.

Conclusion

Italian Bell Pepper and Onion Scarpaccia is a vibrant and nourishing dish that brings rustic Tuscan flavors to your kitchen with minimal effort. With just a handful of ingredients and one bowl, you can whip up a crowd-pleasing, gluten-free meal or snack that’s full of sweet roasted veggies, herbs, and golden crisp edges. Whether served hot or cold, it's bound to become a staple in your recipe rotation.

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