Three Pepper Pie

Name: Three Pepper Pie
Yield: 4 servings
Ingredients: 1 ½ 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 ¼-inch dice; 2 small zucchini, halved lengthwise and cut across into ¼-inch-thick slices; 1 small eggplant, cut into ¼-inch dice; 1 tablespoon chopped fresh rosemary; 2 tablespoons balsamic vinegar; 2 ¾ 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 ½-inch cubes; 5 red bell peppers, roasted (see recipe)

By Molly O’Neill

Updated August 18, 2015

Total Time: 1 hour 30 minutes
Rating: (0)
Comments: Read comments

Featured in: A Pepper Rally

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Ingredients

Yield:Four servings

1 ½ 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 ¼-inch dice
2 small zucchini, halved lengthwise and cut across into ¼-inch-thick slices
1 small eggplant, cut into ¼-inch dice
1 tablespoon chopped fresh rosemary
2 tablespoons balsamic vinegar
2 ¾ 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 ½-inch cubes
5 red bell peppers, roasted (see recipe)

Ingredient Substitution Guide

Preparation

Step 1
Heat ½ teaspoon of the olive oil in a large nonstick skillet over medium heat. Add the onions and cook for 3 minutes. Add the garlic and cook for 1 minute. Add the peppers and cook for 10 minutes. Add the zucchini and eggplant and cook for 2 minutes. Stir in the rosemary, vinegar, 2 teaspoons of salt and pepper. Cover and cook for 15 minutes longer. Scrape the mixture into a colander, place over a bowl and let drain for 10 minutes.
Step 2
Meanwhile, whisk the ricotta and egg together. Stir in the olives, lemon zest, thyme, ¼ teaspoon of salt and pepper. Set aside. Heat 1 teaspoon of olive oil in a medium-size nonstick skillet over medium-high heat. Add the chicken and cook until lightly browned and cooked through, about 5 minutes. Season with ½ teaspoon of salt and pepper.
Step 3
Preheat the oven to 350 degrees. Cut the roasted peppers in half and quarter each half. Layer ⅓ of the pepper pieces in the bottom of a deep, 9-inch cast-iron or other ovenproof skillet or deep-dish casserole. Spread half the ricotta mixture over the peppers and top with half the eggplant mixture. Repeat layers of pepper, ricotta and eggplant, finishing with a layer of roasted peppers on top. Bake until the pie is heated through, about 30 minutes. Cut into wedges and serve.

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