Dutch Pepper And Cheese Casserole Recipe

Name: Dutch Pepper And Cheese Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb. butter; 4 large red Dutch bell peppers, cored and sliced; 2 large Spanish onions, sliced; 2 tsp. fresh basil, chopped; 2 tsp. fresh oregano, chopped; 1 tsp. black pepper, coarse grind; 1 tsp. salt; 1 Tbsp. sugar; 2 c. seasoned bread crumbs; 2 c. sharp Danish Cheddar cheese, grated; 1 c. whipping cream

Servings: persons

1/2 lb. butter
4 large red Dutch bell peppers, cored and sliced
2 large Spanish onions, sliced
2 tsp. fresh basil, chopped
2 tsp. fresh oregano, chopped
1 tsp. black pepper, coarse grind
1 tsp. salt
1 Tbsp. sugar
2 c. seasoned bread crumbs
2 c. sharp Danish Cheddar cheese, grated
1 c. whipping cream

1
Melt half the butter in a frying pan over medium-high heat. Add the peppers, onions, all the seasonings and the sugar.
2
Stir and cook until the onions are translucent.
3
Melt the remaining butter and mix into the bread crumbs.
4
Layer half the crumb mixture into a large baking dish.
5
Spoon the pepper mixture on top, then top this with cheese and whipped cream.
6
Top with remaining crumbs and bake for 40 minutes at 350u00b0, until nicely browned.

1169

kcal

Calories

107

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 lb. butter, 4 large red Dutch bell peppers, cored and sliced, 2 large Spanish onions, sliced, 2 tsp. fresh basil, chopped, and more.

Yes, Dutch Pepper And Cheese Casserole falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Dutch Pepper And Cheese Casserole

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