Granny Purdon'S Baked Pepper
A simple baked pepper and tomato dish with toasted bread, offering a comforting, mildly spicy flavor. Perfect for a quick, warm appetizer or light meal.
Ingredients
Instructions
- Peel the ripe tomatoes and mash them in a bowl.
- Add 4 or 5 slices of white bread or biscuits to the mashed tomatoes and mix well until the mixture is moist but not too juicy. Add more bread if needed.
- Pour the mixture into a greased baking dish and spread into a thin layer.
- Cut the hot peppers and place them on top of the tomato and bread mixture.
- Bake at 400°F (200°C) for about 20 minutes or until the top is browned.
- Serve hot.
Tips & Substitutions
For a richer flavor, consider adding minced garlic or sautéed onions to the tomato and bread mixture. If you prefer a milder dish, use sweet bell peppers instead of hot peppers. Stale bread works well here, soaking up the tomato juices better. You can also experiment with adding herbs like basil or oregano for additional flavor.
Serving Suggestions
Serve the baked pepper as a delightful appetizer or side dish alongside grilled meats or a fresh salad. It pairs beautifully with Tabbulah Salad or can be enjoyed on its own for a light meal. For a complete Mediterranean experience, consider serving with Rosemary Roasted New Potatoes or crusty bread.
Storage & Reheating
Leftover baked pepper can be stored in an airtight container in the refrigerator for up to three days. To reheat, place it in a preheated oven at 350°F (175°C) for about 10-15 minutes or until heated through. Microwaving is also an option, but it may make the bread less crispy.
Nutrition & Diet Analysis (per serving)
Each serving of Granny Purdon'S Baked Pepper contains roughly 493 calories, with 19g protein, 94g carbohydrates, and 9g fat. It is an excellent source of vitamin A (116% of the Daily Value), dietary fiber (84% of the Daily Value), and iron (72% of the Daily Value), and a good source of calcium and vitamin C. It also contributes 23g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned tomatoes instead of fresh?
Yes, you can substitute canned tomatoes for fresh ones. Use about two cups of canned diced tomatoes, but be sure to drain them well to avoid excess moisture in the mixture. Adjust the seasoning since canned tomatoes can be saltier.
How can I make this dish vegetarian?
This recipe is already vegetarian as it relies on fresh vegetables and bread. To enhance its flavor, consider adding vegetables like zucchini or spinach to the mixture before baking, making it a heartier dish.
What type of bread works best for this recipe?
While white bread is traditional, you can use any type of bread you prefer, such as whole grain or sourdough. Just make sure it's sturdy enough to hold up to the tomato mixture without becoming too soggy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).