Three Pepper Pie Recipe

Name: Three Pepper Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 1/2 teaspoon olive oil; 1 red onion, peeled and chopped; 2 cloves garlic, peeled and minced; 2 yellow and 2 green bell peppers, stemmed, cored, seeded, deribbed and cut into 1/4-inch dice; 2 small zucchini, halved lengthwise and cut across into 1/4-inch-thick slices; 1 small eggplant, cut into 1/4-inch dice; 1 tablespoon chopped fresh rosemary; 2 tablespoons balsamic vinegar; 2 3/4 teaspoons salt; Freshly ground pepper to taste; 1 cup skim milk ricotta; 1 egg, lightly beaten; 8 imported black olives, pitted and chopped; 1 teaspoon grated lemon zest; 1 teaspoon chopped fresh thyme; 2 boneless, skinless chicken breasts, cut into 1/2-inch cubes; 5 red bell peppers, roasted (see recipe)

Servings: persons

1 1/2 teaspoon olive oil
1 red onion, peeled and chopped
2 cloves garlic, peeled and minced
2 yellow and 2 green bell peppers, stemmed, cored, seeded, deribbed and cut into 1/4-inch dice
2 small zucchini, halved lengthwise and cut across into 1/4-inch-thick slices
1 small eggplant, cut into 1/4-inch dice
1 tablespoon chopped fresh rosemary
2 tablespoons balsamic vinegar
2 3/4 teaspoons salt
Freshly ground pepper to taste
1 cup skim milk ricotta
1 egg, lightly beaten
8 imported black olives, pitted and chopped
1 teaspoon grated lemon zest
1 teaspoon chopped fresh thyme
2 boneless, skinless chicken breasts, cut into 1/2-inch cubes
5 red bell peppers, roasted (see recipe)

1
Heat 1/2 teaspoon of the olive oil in a large nonstick skillet over medium heat.
2
Add the onions and cook for 3 minutes.
3
Add the garlic and cook for 1 minute.
4
Add the peppers and cook for 10 minutes.
5
Add the zucchini and eggplant and cook for 2 minutes.
6
Stir in the rosemary, vinegar, 2 teaspoons of salt and pepper.
7
Cover and cook for 15 minutes longer.
8
Scrape the mixture into a colander, place over a bowl and let drain for 10 minutes.
9
Meanwhile, whisk the ricotta and egg together.
10
Stir in the olives, lemon zest, thyme, 1/4 teaspoon of salt and pepper.
11
Set aside.
12
Heat 1 teaspoon of olive oil in a medium-size nonstick skillet over medium-high heat.
13
Add the chicken and cook until lightly browned and cooked through, about 5 minutes.
14
Season with 1/2 teaspoon of salt and pepper.
15
Preheat the oven to 350 degrees.
16
Cut the roasted peppers in half and quarter each half.
17
Layer 1/3 of the pepper pieces in the bottom of a deep, 9-inch cast-iron or other ovenproof skillet or deep-dish casserole.
18
Spread half the ricotta mixture over the peppers and top with half the eggplant mixture.
19
Repeat layers of pepper, ricotta and eggplant, finishing with a layer of roasted peppers on top.
20
Bake until the pie is heated through, about 30 minutes.
21
Cut into wedges and serve.

No nutrition data on file — estimate from the ingredient list.

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 17 ingredients. The key ingredients include: 1 1/2 teaspoon olive oil, 1 red onion, peeled and chopped, 2 cloves garlic, peeled and minced, 2 yellow and 2 green bell peppers, stemmed, cored, seeded, deribbed and cut into 1/4-inch dice, and more.

Yes, Three Pepper Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Three Pepper Pie

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