Crunchy red peppers strips au gratin

I love "eating colours" - lots of colourful vegetables and fruit - especially in the dark winter months.
I really believe that bright, shiny colours can enhance our mood not only when around us but also when "inside" of us.

Chromotherapy uses coloured lights to bring more balance in our personal energy and I think that brightly coloured food can do that too. After all, we are what we eat.

Think of lovely deep orange pumpkin, beautiful yellow and red bell peppers, sweet carrots and sunshiny oranges and youl'll understand what I mean. I get a happy feeling inside just looking at them. :)

One of my personal "chromotherapy recipes" is this very simple one including just a few ingredients: red (or yellow) bell peppers, made crunchy and savoury through the use of bread crumbs and good olive oil, plus a few capers in vinegar to contrast the sweetness of the peppers with their lovely tart taste.
Simple, fast and perfect as an appetizer or as a side dish!

Today's music comes from one of my favourite Italian singers, Ivan Segreto.

Peperoni gratinati con i capperi

Serves 4-6

4 red or yellow bell peppers
bread crumbs
olive oil extravergine
3 tablespoons of capers in vinegar, drained
salt
black pepper

Wash the peppers and cut them in halves.

Remove the stems and the seeds. Cut the pepper flesh in thin strips.

Lay the pepper strips, internal side up, on an oven dish covered with baking parchment.

Drizzle with olive oil and dust with abundant bread crumbs.

Season with salt and black pepper to taste and garnish with the capers, drained and rinsed with cold water.

Cook the peppers in the pre-heated oven (200°C) for about 20 minutes or until golden and crunchy.