Name: Hearty Bell Pepper Pea Casserole
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 Servings
Ingredients: 180 g Salt; 1 piece yellow bell pepper; 150 g Peas (frozen); 2 piece Eggs (M); 100 ml Milk; 75 g Pepper; 40 g Panko breadcrumbs; 4 tbsp Rapeseed oil

Description

This hearty bell pepper pea casserole is a wonderfully uncomplicated dish for everyday life. I like to make it when I have cooked pasta left over. The combination of sweet bell pepper, fresh peas and a creamy egg-milk sauce makes it a real comfort food. Thanks to the short baking time, it is quick to prepare and is perfect for a quick lunch or dinner. If you like, you can add some grated cheese to the pasta mixture. A great recipe for using up vegetables and pasta!

Ingredients (8 ingredients)

180 g Salt

1 piece yellow bell pepper

150 g Peas (frozen)

2 piece Eggs (M)

100 ml Milk

75 g Pepper

40 g Panko breadcrumbs

4 tbsp Rapeseed oil

Preparation (8 steps)

Preheat oven

Preheat the oven with a rack to 200 °C circulating air (or 220 °C top/bottom heat).

Prepare salt water

Thermomix® Setting

10 min/212°F/Speed 1 100

Add 180 g salt and 1 liter water to the mixing bowl and bring to a boil for 10 min./100°C/level 1.

600

Cook spaghetti

Thermomix® Setting

6 min/212°F/Speed 1 100

Add spaghetti to the mixing bowl and cook without measuring cup for approx. 6 min./100°C/level 1. The cooking time depends on the package instructions.

360

Prepare bell pepper

Halve the yellow bell pepper, remove the stem and seeds and wash the bell pepper halves. Cut each half again and cut the pieces into strips.

Drain noodles and peas

Place a sieve in the sink and add the 150 g peas. Carefully pour the spaghetti into the sieve with the peas and let them drain well.

Prepare eggs

Thermomix® Setting

10 sec/Speed 3

Add 2 eggs, 100 ml milk, some salt and 75 g pepper to the mixing bowl and stir for 10 sec./level 3.

Mix casserole

Add the pasta-pea mixture and the bell pepper strips to the eggs in the mixing bowl and carefully fold in with the spatula. Fill the mixture into a baking dish (30 x 20 cm).

Bake casserole

Sprinkle 40 g panko breadcrumbs over the pasta and drizzle with 4 tbsp rapeseed oil. Place the mold on the rack in the oven and bake the casserole for 25 minutes.

Finished cooking? Great! 🎉

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About this recipe

This bell pepper pea casserole is a dish that has established itself in my kitchen over the years. Originally, it was a last resort to breathe new life into leftovers from the day before. But now it is a fixed part of our menu because it is so easy, quick and delicious. It reminds me a bit of my childhood, where casseroles were always a welcome change. The list of ingredients may seem simple, but each component contributes to the overall result. The yellow bell pepper brings a pleasant sweetness and crunchy texture to the casserole. Make sure to choose a ripe but firm bell pepper. Frozen peas are a practical and tasty addition. They provide a slight sweetness and a pleasant consistency. The eggs and milk form the basis for a creamy sauce that holds the casserole together. The pepper provides the necessary spice. And the panko breadcrumbs, Japanese breadcrumbs, give the casserole a crispy crust. They are coarser than conventional breadcrumbs and absorb less fat, resulting in a lighter result. The preparation in the Thermomix® is very simple. The salt water is quickly heated and the spaghetti is cooked in it. Be careful not to cook the spaghetti for too long, as they will continue to cook a little in the oven. While the pasta is cooking, you can prepare the bell pepper. Draining the pasta and peas in a sieve saves time and dishes. The egg-milk mixture is perfectly stirred in the Thermomix®. When mixing the ingredients in the mixing bowl, it is important to proceed carefully so that the pasta does not break. For a vegetarian version, you can simply prepare the casserole as it is. For a vegan version, you can replace eggs and milk with plant-based alternatives. For example, soy, almond or oat milk are suitable instead of cow's milk. Instead of eggs, you can use an egg substitute made from soy flour or chickpea flour. Feel free to experiment with other vegetables as well. Zucchini, broccoli or carrots also go well in the casserole. For a spicier note, you can add garlic, chili or herbs such as oregano or thyme. The bell pepper pea casserole tastes best when it is fresh from the oven. But it can also be eaten lukewarm or cold. A fresh salad or a piece of bread goes well with it. Leftovers can be stored in the refrigerator and reheated the next day. You can also prepare the casserole and store it in the refrigerator until baking. So you have a quick and easy dish for the next day.