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.
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
- Preheat oven to 350.
- 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.
- 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.
- Bake for 30 minutes at 350.