Recipe by Cooking Light July 1997


Recipe Summary

9 servings (serving size: 1 cup)


Ingredient Checklist


Instructions Checklist
  • Preheat broiler.

  • Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Place onion halves, cut sides up, on baking sheet. Broil 15 minutes or until peppers are blackened. Place peppers in a zip-top plastic bag; seal. Let stand 15 minutes; peel. Cut onion into slivers, and set aside.

  • Preheat oven to 400°.

  • Cut 4 pepper halves into strips; set aside. Chop remaining pepper halves. Combine chopped peppers, onion, potato, rosemary, salt, and garlic in a bowl; toss well.

  • Arrange potato mixture in a 13 x 9-inch baking dish coated with cooking spray. Combine milk, black pepper, and eggs; stir well. Pour milk mixture over potato mixture. Sprinkle with cheese. Cover and bake at 400° for 1 hour and 15 minutes. Uncover and arrange pepper strips on top in a lattice pattern. Bake an additional 30 minutes.

Nutrition Facts

220 calories; calories from fat 17%; fat 4.2g; saturated fat 2.1g; mono fat 1.2g; poly fat 0.4g; protein 11.5g; carbohydrates 35.2g; fiber 3.2g; cholesterol 57mg; iron 1.9mg; sodium 419mg; calcium 250mg.