Pepperonata with Provola Cheese

For a colourful Mediterranean-style starter try Gino D'Acampo's recipe for a flavourful roast pepper dish
By Gino D'Acampo
Pepperonata with Provola Cheese
  • Rating:
  • Serves: 6
  • Cook Time: 50 minutes
  • Prep Time: 5 minutes
  • Effort: easy



  • 2 red peppers
  • 2 green peppers
  • 2 yellow peppers
  • 2 tbsp olive oil
  • half clove garlic, chopped
  • tbsp salted capers
  • 100 g black olives, pitted
  • black pepper
  • 1 tbsp chopped parsley
  • 50 ml water
  • 1 provola cheese, sliced
  • garlic bruschetta, to serve


1. Preheat the oven to 220°C/gas 7.

2. Place the red, green and yellow peppers in a roasting tray and roast for 20 minutes until softened.

3. Place the peppers in a large bowl and cover with cling film and set aside to cool.

4. Peel the peppers and cut into half a cm thick strips.

5. Heat the olive oil in a saucepan. Add the garlic and fry gently until softened, around 2-3 minutes. Add the pepper strips, capers and olives.

6. Season the pepper mixture with salt and freshly ground pepper and cook for 3 minutes.

7. Add the parsley and water and cook for a further 20 minutes over a low heat, stirring now and then.

8. Preheat the grill.

9. Transfer the pepperonata to a heatproof serving dish. Top with the slices of provola and grill for 5 minutes

10. Serve at once with bruschetta.

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