Three Pepper Pie

🍴 30 ingredients 👁️ 4 views 📚 Recipes1M

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)

Instructions

  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.
← Back to all recipes