Roasted Bell Pepper Savory Loaf
You’ll taste South France Provence flavors in this easy savory bread, perfect for a quick lunch. Roasted bell peppets, ham and a batter, that’s all. Pan fry bell pepper with olive oil. Prepare the batter, add bell peppers and bacon then bake.
red bell pepper
yellow bell pepper
green bell pepper
For the loaf
baking powder pack
cake 1 tbsp + bell peppers 2 tbsp
or soy milk, oat milk ...
salt and pepper
herbs of Provence
or thyme or rosemary
Preheat oven to 180 °C.
Preparation of bell peppers
Heat 2 generous tablespoons of olive oil in a pan.
Mince garlic and onion. Rinse and slice the three peppers (I did long strips of ½ cm).
Fry bell peppers with garlic and onion for about 15 minutes. Season with salt, pepper, you may add herbes de Provence.
Let cool down in a plate covered with paper cloth to absorb any excess of oil while you prepare the batter.
Prepare the batter
Beat the 4 whole eggs as you would do for an omelette. Add flour and paking powder. Combine.
Then add the two liquids (oil and milk), combine again until you get a homogeneous batter.
Finish and bake
Pour the pre-cooked bell peppers and bacon into the prepared batter. Gently combine. If you want you may add olives.
Grease (with butter or oil) and flour a cake tin, pour in the preparation.
Bake for about 40 minutes at 170°C. To check if the load is cooked insert the tip of a knife, it should come out dry.
If needed, please refer to the conversions and measures article here
Recipe from the My Parisian Kitchen website
If you make this recipe, do not hesitate to give me a return. See you soon, Florence