The recipe I’m suggesting you try today is the Baked Pepper Casserole, it’s a great second course after a pasta dish. My plants have started bearing fruit again after a hot and unproductive summer. So, peppers in every sauce until the plants are exhausted. This is a dish you can make in any season since peppers are now available all year round in supermarkets. Ready to prepare the Baked Pepper Casserole.
Below are some other pepper-based ideas, take a look if you like.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Baked Pepper Casserole Ingredients
- 5 peppers (if large, 4 will do)
- 4 eggs
- 1.5 tbsp extra virgin olive oil
- 1 cup emmental
- 1/3 cup grated parmesan
- 1 bunch chives
- to taste salt (and pepper)
Baked Pepper Casserole Tools
- Baking Dish
- 1 Knife
- 1 Cutting Board
Baked Pepper Casserole Steps
This dish, besides being served as a second course after a first dish, can also be presented as an appetizer at buffets or even for an aperitif. So, take the peppers, clean them by removing the seeds and ribs and slice them into not too thin strips lengthwise.
In an oven dish or a non-stick pan, place the peppers, seasoned with extra virgin olive oil, salt, and pepper. Bake and cook in a preheated oven at 356°F (180°C) for 25 minutes, the peppers should be well cooked.
While the peppers are cooking, break the eggs into a bowl, beat them with a fork, then add the grated parmesan, chopped chives, and diced emmental. You can also use provola or another type of cheese you have in the fridge. Mix all the ingredients well.
Pour the mixture over the peppers and bake again, letting it cook for another 15 minutes or as long as necessary to set the mixture and melt the cheese.
After cooking, remove from oven, let rest about 10 minutes out of the oven before serving at the table.
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