Onion And Pepper Casserole
A flavorful casserole featuring caramelized onions and colorful peppers, enhanced with Tabasco, tomato paste, and Parmesan cheese—perfect for a hearty, vegetable-rich meal.
Ingredients
Instructions
- Slice onions into 1/2-inch pieces.
- Saute the onions in a pan with garlic and olive oil until browned.
- Slice the green, red, and banana peppers.
- Place the sautéed onions and sliced peppers into a baking dish.
- Add a dash of Tabasco, tomato paste, and oregano to the dish.
- Toss the ingredients to combine well.
- Sprinkle with Parmesan cheese on top.
- Bake at 350°F until the top is brown.
Tips & Substitutions
For a deeper flavor, consider adding minced garlic while sautéing the onions. You can substitute fresh oregano with dried oregano if necessary, using about one-third the amount. If you prefer a milder dish, reduce the amount of Tabasco. For extra creaminess, mix in some sour cream before baking, or top with mozzarella cheese instead of Parmesan for a different twist.
Serving Suggestions
This casserole makes a great side dish for grilled meats or a hearty main for vegetarian meals. Pair it with a simple green salad or crusty bread for a complete meal. It also pairs beautifully with Tuna Stuffed Tomatoes (Low Calorie) for a balanced and colorful plate. Consider serving it alongside a light white wine to complement the flavors.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in an oven-safe dish and cover with foil to prevent drying out. Heat at 350°F for about 15-20 minutes or until warmed through. This casserole also freezes well for up to 2 months; just defrost in the fridge before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Onion And Pepper Casserole contains roughly 385 calories, with 9g protein, 58g carbohydrates, and 16g fat. It is an excellent source of iron (70% of the Daily Value), dietary fiber (56% of the Daily Value), and vitamin C (44% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 1091mg per serving (47% of the Daily Value).
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 make this casserole ahead of time?
Yes, you can prepare the casserole up to the baking step a day in advance. Just cover it tightly with plastic wrap or foil and store it in the refrigerator. When ready to bake, remove from the fridge and add an additional 10-15 minutes to the baking time to ensure it cooks through.
What if I don't have all the peppers listed?
You can use any combination of bell peppers or even other varieties like poblano or jalapeño for a spicier kick. If you only have one type of pepper, just increase the quantity to maintain the volume. The dish will still be flavorful with your substitutions.
Is this recipe suitable for a vegan diet?
Yes, this recipe can easily be made vegan by omitting the Parmesan cheese or substituting it with a vegan cheese alternative. Additionally, ensure that the tomato paste does not contain any animal products. The dish is flavorful enough to stand alone without cheese.
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).