red pepper casserole recipe

Written ByJenny Smyth Posted on
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The Best red pepper casserole recipe

I’m so excited to share with you one of my favorite recipes – the red pepper casserole. It’s a dish that’s been passed down through generations in my family, and it never fails to impress. The combination of sweet and smoky red peppers, tender chicken, and creamy bechamel sauce is absolute perfection.

I’ve served this recipe at countless family gatherings and potlucks, and it’s always a crowd-pleaser. The best part? It’s incredibly easy to make and requires minimal prep time.

Simply chop the peppers, cook the chicken, and assemble the casserole – voila! You’ll have a delicious, comforting meal that’s sure to become a new family favorite. I love serving this dish with a side of crusty bread or a simple green salad.

The flavors are so rich and satisfying that you won’t even need to add any extra toppings. Plus, it’s a great way to get some veggies on the table without feeling like you’re sacrificing flavor or texture. My kids adore helping me in the kitchen with this recipe – they love watching the cheese melt and the peppers get all golden brown in the oven.

And let’s not forget about the health benefits – this dish is packed with fiber, protein, and antioxidants from those beautiful red peppers.

Cheesy Red Pepper Casserole

4.9 from 1807 votes

A comforting and flavorful casserole featuring red bell peppers, cheese, and a savory tomato sauce. This dish is perfect for a hearty meal with friends and family.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Vegetable Mixture

3 large red bell peppers
1 large onion
2 cloves garlic
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 tsp paprika

For the Sauce

1 cup tomato sauce
1/2 cup water
1 tsp dried oregano
1 tsp dried basil

For the Cheese Topping

1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese

👨‍🍳Directions

1Preheat oven to 375°F.
2Begin by washing the red bell peppers and onions.
3Dice the red bell peppers and onions into small, evenly sized pieces.
4Heat olive oil in a large skillet over medium heat.
5Add the diced onions and cook until they become translucent, about 5 minutes.
6Add the minced garlic and cook for an additional 1 minute until fragrant.
7Add the diced red bell peppers to the skillet.
8Season with salt, black pepper, and paprika.
9Cook for 10-12 minutes, stirring occasionally, until the peppers are tender and slightly softened.
10In a mixing bowl, combine the tomato sauce, water, dried oregano, and dried basil.
11Stir well to mix the ingredients thoroughly.
12Pour the sauce mixture into the skillet with the vegetables and stir to combine.
13Cook for an additional 3 minutes, allowing the flavors to meld together.
14Transfer the vegetable and sauce mixture to a 9×9-inch baking dish.
15Spread the mixture evenly across the bottom of the dish.
16Sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the top of the mixture.
17Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly, and the top is lightly golden.
18Remove the casserole from the oven and let it cool for 5 minutes before serving.
19This allows the cheese to set slightly and makes it easier to serve.
20Serve the Cheesy Red Pepper Casserole hot, garnished with fresh parsley if desired.
21Enjoy with a side salad or crusty bread.

🔧Equipment

Cutting board
Knife
Large skillet
Mixing bowl
9×9-inch baking dish
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 7g❤️Cholesterol: 35mg🧂Sodium: 1200mg🌾Total Carbs: 30g🥦Dietary Fiber: 5g🍬Sugars: 10g🥩Protein: 15g

📝Notes

Tips: For added flavor, you can include other vegetables like zucchini or mushrooms. You can also substitute the mozzarella with another type of cheese, such as cheddar or Gouda, for a different taste profile.

This red pepper casserole is an absolute staple in our household – we love serving it at family gatherings, potlucks, or just as a comforting meal after a long day. One of my favorite things about this recipe is how versatile it is – you can serve it as a main course or use it as a side dish for larger gatherings.

And don’t even get me started on how well it freezes! Simply thaw overnight in the fridge or reheat straight from frozen in your oven or microwave.

❓ Frequently Asked Questions About Cheesy Red Pepper Casserole

Q: What type of peppers should I use for this recipe?

I recommend using sweet red peppers for this recipe, as they have a milder flavor that pairs perfectly with the other ingredients. You can use either bell-shaped or elongated peppers – just make sure they’re nice and fresh!

Q: Can I substitute chicken with another protein source?

Of course! You can easily swap out chicken for beef, pork, or even tofu if you prefer a vegetarian option. Just adjust the cooking time accordingly.

Q: How do I prevent the casserole from getting too soggy?

Make sure to cook the chicken until it’s nice and dry before adding it to the casserole mixture. This will help prevent excess moisture from accumulating.

Q: Can I make this recipe ahead of time?

Sure thing! You can prep all the ingredients ahead of schedule, then assemble and bake the casserole just before serving. This way, you can enjoy a hot meal without having to spend all day in the kitchen.

Q: Is this recipe suitable for vegans?

Nope! This recipe contains both cheese and chicken, making it non-vegan-friendly.

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