Green bell peppers are funny. They aren’t quite sweet enough to enjoy as a veggie stick for dips or roasting (though we try every time they show up in our CSA). Usually a good bet with eggs, but we’re not quite the breakfast for dinner folks, and we mostly stick to our morning granola.This was a clever way to use both green peppers and eggs for a wholesome, quick, non-breakfasty meal. A cross between a Spanish tortilla and a frittata.

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Green Pepper & Turnip Casserole



  • 2 tablespoons olive oil
  • 1 red onion
  • 3 green peppers, julienned
  • 2 potatoes, slivered
  • 1 turnip, slivered
  • ¼ cup sun-dried tomatoes, coarsely chopped
  • 1 tablespoon capers
  • 1 can of tuna with juices
  • ½ cup cheddar cheese, grated
  • 1 egg, beaten
  • sea salt & freshly ground pepper, to taste


  1. Preheat oven to 350.
  2. In saucepan, heat the olive oil and sauté the onions until translucent. Add the peppers, potatoes and turnip and sauté until fork tender. Add the sun-dried tomatoes and capers and mix. Take off heat. Add salt and pepper.
  3. In a baking dish, preferably round, add a layer of the vegetables and coat with cheddar cheese. Add another layer on top and coat again. Drizzle the egg evenly over the casserole and sprinkle again with cheese.
  4. Bake for 30 minutes at 350.

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