Recipe by absentMindedcook
"A wonderful main dish pie that tastes great hot or cold."
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1 (9 inch)
deep dish pie crust
chopped green bell pepper
shredded sharp Cheddar cheese
shredded mozzarella cheese
bacon, for topping
Excellent, fast & easy. Versatile recipe that you can adapt to your taste preference with different spices and cheeses...and veggies. We substituted shredded parmesan for the mozzarella & added basil, oregano & garlic. Try broccoli, italian peppers or carmelized onions for a change of veggie flavor. MOST IMPORTANTLY...BAKE LONGER....at least 5 - 10 minutes to lightly brown. That will eliminate some runniness...also, just let it set for 5 - 10 minutes before you cut. It will come out great.
I'm wondering if I did something wrong. I really did not care for this recipe. I followed the recipe exactly. One possibility...maybe my tomatoes were too large....perhaps I should have used two tomatoes instead of three (my garden tomatoes are pretty big this year). Sorry....I really wanted to like this one!
I made this for dinner the other night and it was delicious!! I made it exactly as written and it's very rich and tasty! I do weight watchers and 1/8th of a peice of pie is 11 points. Or, if you use light mayo and turkey bacon it's 6.5 points. My husband also loved it!! Thanks!
I have made many different variations of tomato pie. This is def. my favorite! I peeled my tomatoes as my family likes it better that way. I also used some dried basil as suggested by another review. I made one pie and it is gone - I will make another tomorrow. This has amazing flavor and some nice crunch.
This is absolutely unbelieveable. Fresh garden tomatoes, of course, make all the difference in the world, but I can't imagine it would be bad no matter what kind of tomatoes you use! Everyone for whom I ever make this goes nuts over it. Thanks!
This pie was great. I made it as a side dish for baked salmon and my family raved about it. My mom asked for the recipe and made it the next day for company. Her company loved it, too. I substituted 1 red and 1 yellow bell pepper for the green (I like the taste of them and thought they were more colorful) and ended up having too much to fill one pie crust, so I made two pies instead. It was great, though, because they were both eaten.
This had a really good flavor, but there was nothing to bind it together, so basically it was a pile of warm diced veggies in a tasty sauce. I plan to try it again sometime, but maybe add some Bisquick or something to help it set.
This "pie" came out of the oven a sloppy mess. I give it 3 stars cuz it had good flavor. I'd want to make some changes if I made it again.
* Percent Daily Values are based on a 2,000 calorie diet.
Cheese and Garden Vegetable Pie
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 222
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