Roasted Bell Pepper Savory Loaf
Servings: 8
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.
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Ingredients
For vegetables
- 1 red bell pepper
- 1 yellow bell pepper
- 1 green bell pepper
- 1 onion
- 1 clove garlic
For the loaf
- 200 gr bacon ideally smocked
- 4 eggs
- 250 gr flour
- 1 baking powder pack (11 gr)
- 3 tablespoons olive oil cake 1 tbsp + bell peppers 2 tbsp
- 50 ml milk or soy milk, oat milk ...
- salt
- pepper
- Optional herbs of Provence or thyme or rosemary
- Optional olives
Instructions
- 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.