Creamy Broccoli and Bell Pepper Casserole: A Wholesome One-Pan Wonder

ByEmily Healthy Recipes
Creamy Broccoli and Bell Pepper Casserole

From busy weeknight dinners to elegant side dishes, this creamy broccoli and bell pepper casserole delivers comfort and nutrition in every bite. This Mediterranean-inspired dish combines tender broccoli florets with colorful bell peppers, all enveloped in a rich, creamy sauce that transforms simple ingredients into something extraordinary.

Ingredients

For the Vegetables:

  • 1 large head broccoli (approximately 500g/18 oz)
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 2 cloves garlic, minced
  • 3 spring onions, finely chopped
  • 2 tablespoons (30ml) olive oil

For the Creamy Sauce:

  • 3 large eggs
  • 100g (1 cup) shredded cheese (preferably mozzarella or mild cheddar)
  • 3 tablespoons (45g) Greek yogurt
  • 2 tablespoons (30g) mayonnaise
  • 1 teaspoon (5g) Dijon mustard
  • 1 clove garlic, minced
  • Fresh parsley, chopped
  • Salt and black pepper to taste
  • 1 teaspoon paprika

Instructions

  1. Prepare the Broccoli:
  • Bring a large pot of salted water to a boil
  • Cut broccoli into even-sized florets
  • Add broccoli to boiling water and cook for 5 minutes
  • Prepare an ice bath while broccoli cooks
  • Drain and immediately transfer to ice bath to stop cooking
  • Once cooled, drain thoroughly
  1. Prepare the Vegetables:
  • Heat olive oil in a large skillet over medium heat
  • Add minced garlic and sauté until fragrant (30 seconds)
  • Add diced bell peppers and cook until slightly softened (3-4 minutes)
  • Add chopped spring onions and cook for another minute
  1. Create the Creamy Sauce:
  • In a bowl, whisk together eggs, Greek yogurt, mayonnaise, and mustard
  • Add minced garlic and half of the chopped parsley
  • Season with salt, black pepper, and paprika
  • Stir in half of the shredded cheese
  1. Assemble and Cook:
  • Add blanched broccoli to the skillet with peppers
  • Pour the creamy sauce mixture over the vegetables
  • Top with remaining cheese
  • Cover and cook on medium-low heat for 8-10 minutes until eggs are set
  • Garnish with remaining parsley

Nutritional Information

Per serving (serves 4):

  • Calories: 285
  • Protein: 15g
  • Carbohydrates: 12g
  • Fat: 22g
  • Fiber: 4g
  • Sodium: 380mg

Timing:

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes

Cooking Tips and Tricks

  1. Don’t skip the ice bath for the broccoli – it maintains the bright green color and perfect texture
  2. Use room temperature eggs and dairy products for the smoothest sauce
  3. Keep heat on medium-low when adding the egg mixture to prevent curdling
  4. Pat vegetables dry before adding to prevent excess water in the dish

Variations and Substitutions

  • Cheese Options: Try Gruyere, Gouda, or a mixture of cheeses
  • Vegetable Variations: Add cauliflower, asparagus, or zucchini
  • Dairy-Free Version: Use dairy-free yogurt and vegan cheese alternatives
  • Protein Boost: Add cooked chicken, shrimp, or tofu

Common FAQs

Q: Can I make this dish ahead of time?
A: While best served fresh, you can prepare the vegetables and sauce separately up to 24 hours in advance.

Q: Is this dish gluten-free?
A: Yes, this recipe is naturally gluten-free, but always check individual ingredients for cross-contamination.

Q: Can I use frozen broccoli?
A: Yes, but thaw and drain thoroughly before using to prevent excess water.

Q: How do I know when the dish is done?
A: The eggs should be set and the cheese melted and slightly golden on top.

Storage and Make-Ahead Tips

  • Store leftovers in an airtight container in the refrigerator for up to 3 days
  • Reheat gently in the microwave or covered in a 350°F (175°C) oven
  • For make-ahead prep, blanch broccoli and cut vegetables up to 2 days in advance
  • The sauce can be mixed (except for eggs) and stored separately for up to 24 hours
  • Do not freeze this dish as the creamy texture may become watery when thawed