Best 10 Baked Peppers Au Gratin Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Baked peppers au gratin is a classic dish that combines the flavors of sweet peppers, creamy cheese, and crispy breadcrumbs. The combination of flavors and textures makes this dish a favorite among many. This article will provide you with a step-by-step guide on how to make the perfect baked peppers au gratin. We will cover everything from selecting the right peppers to making the creamy cheese sauce and topping with crispy breadcrumbs. So, whether you're a seasoned cook or a beginner in the kitchen, this article will help you create a delicious and visually appealing baked peppers au gratin that will impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

SIMPLE AU GRATIN POTATOES



Simple Au Gratin Potatoes image

These homemade au gratin potatoes are always welcome at our dinner table, and they're so simple to make. A perfect complement to ham, this homey potato gratin also goes well with pork, chicken and other entrees. -Cris O'Brien, Virginia Beach, Virginia

Provided by Taste of Home

Categories     Side Dishes

Time 1h50m

Yield 8 servings.

Number Of Ingredients 9

3 tablespoons butter
3 tablespoons all-purpose flour
1-1/2 teaspoons salt
1/8 teaspoon pepper
2 cups 2% milk
1 cup shredded cheddar cheese
5 cups thinly sliced peeled potatoes (about 6 medium)
1/2 cup chopped onion
Additional pepper, optional

Steps:

  • Preheat oven to 350°. In a large saucepan, melt butter over low heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cheese until melted. Add potatoes and onion., Transfer to a greased 2-qt. baking dish. Cover and bake 1 hour. Uncover; bake 30-40 minutes or until the potatoes are tender. If desired, top with additional pepper.

Nutrition Facts : Calories 224 calories, Fat 10g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 605mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 2g fiber), Protein 7g protein.

SPINACH AND ROASTED RED PEPPER GRATIN



Spinach and Roasted Red Pepper Gratin image

Categories     Cheese     Pepper     Vegetable     Side     Sauté     Vegetarian     Quick & Easy     Casserole/Gratin     Parmesan     Ricotta     Spinach     Bell Pepper     Spring     Swiss Cheese     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 14

4 10-ounce bags fresh spinach leaves
3 red bell peppers
1 1/2 tablespoons butter
1 1/2 tablespoons olive oil
3 medium leeks (white and pale green parts only), thinly sliced (about 3 cups)
1 large shallot, chopped (about 1/4 cup)
3 garlic cloves, minced
1 cup whipping cream
4 large eggs
1 cup part-skim ricotta cheese
1/2 cup grated Swiss cheese
1/4 cup grated Parmesan cheese
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper

Steps:

  • Heat large deep nonstick skillet over medium-high heat. Working in batches (about 10 cups at a time), sauté fresh spinach in dry skillet until bright green and wilted, about 2 minutes per batch. Transfer spinach to strainer. Squeeze spinach dry; roll in kitchen towel to remove excess water.
  • Char peppers directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and slice peppers into 1/4-inch-wide strips.
  • Melt butter with oil in heavy large skillet over medium heat. Add leeks, shallot, and garlic; cook until soft, about 5 minutes. Remove from heat. Whisk cream and eggs in large bowl to blend. Whisk in all cheeses, salt, and pepper. Stir in spinach, leek mixture, and 2/3 of roasted red peppers (reserve 1/3 of peppers for topping). (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Preheat oven to 350°F. Generously butter 13x9x2-inch baking dish. Transfer spinach mixture to prepared dish. Bake gratin until knife inserted into center comes out clean, about 50 minutes. Arrange remaining red pepper strips decoratively atop gratin and serve.

COD AU GRATIN



Cod au Gratin image

If you want to impress a Newfoundlander, do it with simple goodness. This recipe is straight from Newfoundland!

Provided by Rose Small

Categories     Seafood     Fish

Time 45m

Yield 6

Number Of Ingredients 6

2 pounds cod fillets
3 tablespoons margarine
6 tablespoons all-purpose flour
2 cups milk
salt and ground black pepper to taste
1 ½ cups shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8x 12 inch baking dish. Bring a large pot of lightly salted water to a boil. Add cod fillets and cook for 4 to 6 minutes; drain.
  • Melt margarine in a medium saucepan. Remove from heat and mix in the flour and milk. Return to stove over medium heat, and stir until thickened. Season with salt and pepper.
  • Flake fish into baking dish, alternating layers with sauce. Sprinkle top with shredded cheese.
  • Bake in preheated oven for 20 to 25 minutes, or until cheese is browned.

Nutrition Facts : Calories 379.5 calories, Carbohydrate 10.3 g, Cholesterol 107.8 mg, Fat 19.4 g, Fiber 0.2 g, Protein 39.1 g, SaturatedFat 9.4 g, Sodium 391.4 mg, Sugar 4.1 g

BAKED PEPPERS AU GRATIN



Baked Peppers Au Gratin image

This recipe is adapted from Entertaining with the Soprano's cookbook. Easy to throw together and can feed a large group.

Provided by Chef Jean

Categories     Peppers

Time 50m

Yield 12 serving(s)

Number Of Ingredients 8

8 large bell peppers (different colors make for a nice presentation)
1/2 cup breadcrumbs
1/2 cup fresh parsley, chopped
1 garlic clove, finely chopped
1/3 cup olive oil
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons parmesan cheese, freshly grated

Steps:

  • Cut the peppers in half lengthwise. Remove the seeds and pith. Slice into 1/2 wide strips.
  • Coat a roasting pan with the olive oil.
  • Add the peppers and remaining ingredients. Toss to coat.
  • Roast at 400 degrees for 40 minutes.

YELLOW PEPPER ORZO GRATIN



Yellow Pepper Orzo Gratin image

Yield Serves 6

Number Of Ingredients 10

1/2 pound orzo (rice-shaped pasta, about 1 1/8 cups)
1 pound yellow bell peppers, chopped (about 3)
1/2 cup dry white wine
1/2 cup low-salt chicken broth
1/4 teaspoon salt
1 large egg
1/4 teaspoon olive oil for oiling baking pan
2 scallions, minced
2 tablespoons chopped fresh chives
2 tablespoons freshly grated Parmesan

Steps:

  • In a 4-quart saucepan bring 3 quarts salted water to a boil for orzo.
  • In a heavy saucepan simmer bell peppers in wine and broth with salt, covered, until tender, about 15 minutes. Remove lid and simmer until liquid is evaporated. Cool pepper mixture and in a food processor or blender purée with egg. Transfer pepper mixture to a large bowl.
  • Preheat oven to 350° F. and lightly oil an 8-inch square baking pan with the oil.
  • Cook orzo in boiling salted water until al dente and drain in a colander. Rinse orzo under cold water and drain well. Stir orzo into pepper mixture with scallions, chives, 1 tablespoon Parmesan, and salt and pepper to taste. Spread orzo in baking pan, smoothing top, and sprinkle with remaining tablespoon Parmesan. Gratin may be prepared up to this point 8 hours ahead and chilled, covered.
  • Bake gratin in middle of oven 25 to 30 minutes, or until set and top is pale golden.

ONIONS AU GRATIN



Onions Au Gratin image

Most everyone cooks with onions, but few think of serving them as a vegetable side dish. My family really loves this recipe.-Christine Halandras, Meeker, Colorado

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 8 servings.

Number Of Ingredients 9

6 medium yellow onions
1/4 cup butter, cubed
2 tablespoons all-purpose flour
1/2 cup beef broth
1/2 cup heavy whipping cream
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup shredded Swiss cheese
1/2 cup grated Parmesan cheese

Steps:

  • Cut onions into 1/2-in. slices; saute in butter until tender. Place in a greased 8-in. square baking dish. , In a small bowl, stir the flour, broth, cream, salt and pepper until smooth; pour over onions. Sprinkle with cheeses. , Bake, uncovered, at 350° for 25-30 minutes or until cheese is golden brown and mixture is bubbly.

Nutrition Facts : Calories 203 calories, Fat 15g fat (9g saturated fat), Cholesterol 46mg cholesterol, Sodium 303mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 2g fiber), Protein 6g protein.

BAKED ONIONS AU GRATIN



Baked Onions Au Gratin image

Make and share this Baked Onions Au Gratin recipe from Food.com.

Provided by Brenda.

Categories     < 60 Mins

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7

3 large onions, sliced
3/4 cup mozzarella cheese, divided
1/4 cup margarine or 1/4 cup butter, melted
1/4 cup self rising flour
1 cup milk
1/4 teaspoon salt
1/2 cup breadcrumbs

Steps:

  • Preheat oven to 350°.
  • In a large bowl, combine onions, 1/2 cup mozzarella cheese, margarine, flour, milk, and salt; mix well.
  • Spoon onion mixture into an ungreased medium baking dish.
  • Sprinkle with remaining mozzarella cheese and bread crumbs.
  • Bake until cheese is melted and bread crumbs are browned, about 30 minutes.

CABBAGE AND RED PEPPER GRATIN



Cabbage and Red Pepper Gratin image

Paprika contributes a spicy edge to this sweet, comforting gratin.

Provided by Martha Rose Shulman

Categories     easy, weekday, casseroles, side dish

Time 1h20m

Yield Serves four to six

Number Of Ingredients 9

2 tablespoons extra virgin olive oil
1 medium onion, finely chopped
1 red bell pepper, cut in small dice
6 to 7 cups shredded green or red cabbage about 1 1/2 pounds
1 tablespoon chopped fresh dill or 1 teaspoon dried dill weed
1 teaspoon sweet or smoky paprika
3 eggs
1/2 cup milk
2 ounces Gruyère, grated 1/2 cup

Steps:

  • Preheat the oven to 375 degrees. Oil a 2-quart gratin dish. Heat the olive oil over medium heat in a large, heavy nonstick skillet. Add the onion. Cook, stirring often, until tender, about five minutes. Add the red pepper. Cook, stirring, until the pepper is tender and the onion is beginning to color, about five minutes. Stir in the cabbage, dill and paprika. Add salt to taste, and cook, stirring, until the cabbage begins to wilt, about five minutes. Cover the pan, turn the heat to low and continue to cook for another five to 10 minutes until the cabbage is tender. Remove from the heat.
  • Beat the eggs in a large bowl, and whisk in about 1/2 teaspoon salt and freshly ground pepper to taste. Whisk in the milk, and stir in the cabbage mixture and the cheese. Scrape into the baking dish.
  • Bake 35 to 40 minutes until the top is lightly browned. Remove from the heat, and allow to cool for 10 minutes or longer before serving.

Nutrition Facts : @context http, Calories 168, UnsaturatedFat 6 grams, Carbohydrate 12 grams, Fat 11 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 136 milligrams, Sugar 6 grams, TransFat 0 grams

BAKED STUFFED PEPPERS



Baked Stuffed Peppers image

Stuffed peppers recipe that I've come up with.

Provided by ptownruth

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Bell Pepper Recipes

Time 1h35m

Yield 4

Number Of Ingredients 10

4 green bell peppers, tops and seeds removed (reserve tops)
1 pound ground beef
½ cup chopped onion
1 (14.5 ounce) can diced tomatoes with juice
½ cup long grain white rice
½ cup water
1 teaspoon Worcestershire sauce
1 pinch salt
1 pinch ground black pepper
1 cup shredded Cheddar cheese

Steps:

  • Chop enough reserved green pepper tops to equal 1/4 cup; discard remaining tops or use for another purpose. Set chopped pepper aside.
  • Place hollowed-out green peppers in a microwave-safe dish; cover and cook in microwave until bright green and steaming, about 3 minutes. Set peppers aside.
  • Cook and stir ground beef in a skillet with reserved chopped pepper tops and onion over medium heat until beef is browned, the juices run clear, and the onion is translucent, about 10 minutes; drain excess grease. Pour in diced tomatoes with their juice, rice, water, Worcestershire sauce, salt, and black pepper; bring to a boil. Reduce heat to low, cover skillet, and simmer until rice is tender, about 30 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Stir cheese into ground beef-rice mixture and spoon mixture into precooked peppers. Set peppers upright in an 8x8-inch baking dish.
  • Bake in the preheated oven until cheese is melted and the peppers are tender, about 30 minutes.

Nutrition Facts : Calories 453.7 calories, Carbohydrate 30 g, Cholesterol 98.5 mg, Fat 23 g, Fiber 3.6 g, Protein 29.8 g, SaturatedFat 11.3 g, Sodium 459.3 mg, Sugar 6.5 g

AU GRATIN BEEF BAKE



Au Gratin Beef Bake image

From North Dakota Beef Commission found in the Favorite All-Time Recipes (TM) Incredibly Easy One Dish cook book - Y'all make the au gratin potatoes or the cheesay hash brown bakes right? Well, this is amazing and can be used for the entire meal. You need something fairly quick and easy and Really Yummy, this is the recipe you need to try!!!

Provided by StarKorn

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 lb ground beef
1 (26 ounce) package shredeed hash browns
3/4 cup sour cream
1 teaspoon salt
1 teaspoon black pepper
1/2 cup chopped onion
3/4 cup grated mozzarella cheese
3/4 cup grated cheddar cheese, divided
1 pint whipping cream
1 -2 cup black olives, sliced (use own disgretion)

Steps:

  • Preheat oven to 350'F - Mix hashbrowns with sour cream, salt and pepper; place in 13x9-inch pan. Brown ground beef with chopped onion. Drain. Combine mozzarella cheese with 1/2 cup Cheddar cheese and add to beef. Place beef mixture over hash browns. Pour whipping cream over beef mixture. Bake 25 minutes. Remove from oven and top with remaining Cheddar cheese and olives. Bake an additional 10 minutes.

Nutrition Facts : Calories 1435.5, Fat 108.7, SaturatedFat 50, Cholesterol 297.9, Sodium 1916.5, Carbohydrate 75.6, Fiber 7.4, Sugar 4.2, Protein 40.9

Tips:

  • Choose the right peppers: Bell peppers are the most common type of pepper used for baking, but you can also use poblano, Anaheim, or any other type of pepper that you like. Just make sure that the peppers are firm and ripe.
  • Prepare the peppers properly: Cut the peppers in half lengthwise and remove the seeds and ribs. Then, rinse the peppers under cold water and pat them dry.
  • Use a variety of fillings: You can fill the peppers with almost anything you like. Some popular fillings include rice, ground beef, sausage, chicken, seafood, vegetables, and cheese.
  • Season the filling well: Don't be afraid to season the filling generously with salt, pepper, and other spices. This will help to bring out the flavor of the peppers and the filling.
  • Bake the peppers until they are tender: The baking time will vary depending on the type of pepper and the filling. However, as a general rule of thumb, bake the peppers for about 30-45 minutes, or until they are soft and cooked through.

Conclusion:

Baked peppers au gratin are a delicious and versatile dish that can be enjoyed as a main course or a side dish. They are perfect for a weeknight meal or a special occasion. With so many different ways to prepare them, you are sure to find a recipe that you will love.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #main-ingredient     #cuisine     #preparation     #low-protein     #vegetables     #european     #italian     #dietary     #low-cholesterol     #low-saturated-fat     #low-calorie     #low-carb     #healthy-2     #low-in-something     #peppers

Related Topics