Three Pepper Pie Recipe

Name: Three Pepper Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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.

239

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Three Pepper Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions