Bell Pepper Casserole with Baguette Crust
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 bell pepper (s)
- 250 g tomato (s)
- 4 Cabanossi
- 3 tablespoon oil
- 0.5 ½ bunch marjoram
- 4 slices baguette (s), (or more to cover the whole bake)
- 15 g butter
- 50 g cheese, medieval Gouda, rated
- some salt and pepper
- Paprika powder, noble sweet
Print Recipe
Pin Recipe Instructions
- Wash, clean and cut the peppers, cut the tomatoes into eighths, cut the onions into wedges and slice the Cabanossi.
- Heat the oil in a pan, fry the peppers, cabanossi and onions in it while turning, add the tomatoes and fry for another 2 minutes. Season everything with salt, pepper and paprika to taste.
- Roughly chop the marjoram. Brush the baguette with butter and sprinkle with marjoram.
- Layer the vegetables and Cabanossi in a casserole dish, cover with the baguette slices and sprinkle the cheese over the casserole. Bake in a preheated oven at 200 degrees for 15-20 minutes. Garnish with fresh marjoram.
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