Potato, Onion, and Mini Pepper Dinner Bake

Looking for a simple, hearty dinner that packs flavor but isn’t heavy on cheese? This Potato, Onion, and Mini Pepper Dinner Bake brings together golden sautéed vegetables, offering a deliciously savory meal that's easy to make. Perfect for busy weeknights, this dish is a comforting go-to with minimal fuss and maximum satisfaction.

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It was one of those days with little time and energy to cook, and a pretty empty pantry. But I already maxed out on the number of times I can serve omelet, veggies and bread for dinner. My pantry and fridge only had the basics. I had to get a bit creative, so I turned to ChatGPT:

potato onion and a bit of mini pepper dinner pie? Not heavy on cheese please

And it gave me this idea:

You can make a delicious and light potato, onion, and mini pepper dinner pie without too much cheese. Here’s a recipe idea:

Potato, Onion, and Mini Pepper Dinner Pie

Ingredients:

• 2 medium potatoes, thinly sliced

• 1 large onion, thinly sliced

• 4-5 mini bell peppers, sliced

• 1/2 cup shredded cheese (optional, and can be reduced to taste)

• 1/4 cup olive oil or butter

• 1 tsp dried thyme or oregano

• Salt and pepper to taste

• 1 ready-made pie crust (store-bought or homemade)

• 1 egg (optional, for egg wash)

Instructions:

1. Preheat Oven: Preheat your oven to 375°F (190°C).

2. Prepare Filling:

   • Heat olive oil or butter in a large skillet over medium heat.

   • Add the sliced onions and sauté until soft and slightly caramelized, about 5-7 minutes.

   • Add the mini bell peppers and sauté for another 2-3 minutes until they start to soften.

   • Add the thinly sliced potatoes and thyme or oregano, stirring gently to coat everything in the oil or butter. Season with salt and pepper. Cook for about 5 minutes until the potatoes just begin to soften but are still firm.

3. Assemble the Pie:

   • Roll out the pie crust and fit it into a pie dish.

   • Spread the potato, onion, and mini pepper mixture evenly in the pie crust.

   • Sprinkle a small amount of shredded cheese on top (optional, adjust to your preference).

4. Bake:

   • If you want a golden crust, brush the edges of the pie crust with beaten egg.

   • Bake in the preheated oven for about 30-35 minutes, until the crust is golden and the potatoes are tender when pierced with a fork.

5. Serve: Let the pie cool for a few minutes before slicing. Enjoy a light and savory dinner pie!

Would you prefer a particular kind of cheese (like a mild cheddar or mozzarella) or go cheese-free altogether?

But the pie crust made it all very 'gluteny', and I wanted something light. Also, the least things with an existing ingredient list. So I told it:

No pie crust.

And it responded:

Got it! Let’s turn this into a potato, onion, and mini pepper bake without the pie crust, focusing on the veggies and keeping it light on cheese.

Potato, Onion, and Mini Pepper Dinner Bake (No Pie Crust)

Ingredients:

• 2 medium potatoes, thinly sliced

• 1 large onion, thinly sliced

• 4-5 mini bell peppers, sliced

• 1/4 cup olive oil or butter

• 1 tsp dried thyme or oregano

• Salt and pepper to taste

• 1/2 cup shredded cheese (optional, and light on the amount)

• 1/4 cup milk or cream (optional, for added creaminess)

• 2 eggs (optional, to help bind the bake)

Instructions:

1. Preheat Oven: Preheat your oven to 375°F (190°C).

2. Sauté Vegetables:

   • Heat olive oil or butter in a skillet over medium heat.

   • Add the sliced onions and sauté until soft and slightly golden, about 5-7 minutes.

   • Add the sliced mini bell peppers and continue to cook for 3 minutes.

   • Stir in the potatoes and season with thyme or oregano, salt, and pepper. Cook for 5-7 minutes until the potatoes begin to soften but are still firm.

3. Prepare the Bake:

   • In a bowl, whisk together the eggs and milk or cream (if using), then gently fold in the sautéed vegetables.

   • Transfer the mixture to a greased baking dish, spreading it out evenly.

   • Sprinkle a small amount of shredded cheese over the top (optional).

4. Bake:

   • Place the dish in the preheated oven and bake for about 25-30 minutes, or until the potatoes are tender and the top is lightly golden.

   • If you're using cheese, bake until it's melted and slightly browned.

5. Serve: Allow the bake to cool slightly before slicing. It’s a warm, hearty, and cheesy-light veggie dish perfect for dinner!

You can skip the eggs and milk if you want more of a roasted veggie-style bake rather than a set casserole. Would you like to adjust anything further?

This looked ok, but I wanted more richness without working too hard, an in Israel they use Consume a lot, so I thought it might work well. I asked ChatGPT:

will a little bit of consume help?

It thought that it would:

Yes, a little bit of consommé would work great! It can add depth of flavor and keep the bake from drying out without making it too heavy. Here’s how you can incorporate it:

Potato, Onion, and Mini Pepper Dinner Bake with Consommé

Adjustments:

• Use 1/4 to 1/3 cup consommé (vegetable, beef, or chicken, depending on your preference) instead of milk or cream.

Steps:

1. Sauté Vegetables as in the original recipe, then:

2. Mix with Consommé:

   • After sautéing the potatoes, onions, and peppers, transfer them to a bowl.

   • Add the consommé (about 1/4 to 1/3 cup) and gently mix it with the vegetables.

   • You can also whisk the consommé with eggs (if using) to add a bit of binding.

3. Bake as directed, checking that the potatoes are tender and the bake isn’t too watery.

The consommé will provide moisture and richness without overwhelming the flavors of the veggies and keeping the dish light.

Would you prefer to keep the eggs with the consommé, or skip them?

But I had powder:

I have Consommé powder, so assuming a tsp or 2...? Please update recipe

It said:

Absolutely! If you're using consommé powder, a teaspoon or two dissolved in water should add the right flavor boost. Here's the updated recipe:

Potato, Onion, and Mini Pepper Dinner Bake with Consommé Powder

Ingredients:

• 2 medium potatoes, thinly sliced

• 1 large onion, thinly sliced

• 4-5 mini bell peppers, sliced

• 1/4 cup olive oil or butter

• 1 tsp dried thyme or oregano

• Salt and pepper to taste

• 1/2 cup shredded cheese (optional)

• 1-2 tsp consommé powder (vegetable, beef, or chicken)

• 1/4 cup warm water

• 2 eggs (optional, for binding)

Instructions:

1. Preheat Oven: Preheat your oven to 375°F (190°C).

2. Prepare Consommé:

   • Dissolve 1-2 teaspoons of consommé powder in 1/4 cup of warm water and set aside.

3. Sauté Vegetables:

   • Heat olive oil or butter in a skillet over medium heat.

   • Add the sliced onions and sauté until soft and golden, about 5-7 minutes.

   • Add the mini bell peppers and cook for another 3 minutes.

   • Stir in the sliced potatoes, thyme or oregano, and season with salt and pepper. Cook for 5-7 minutes until the potatoes start to soften.

4. Mix with Consommé:

   • In a bowl, whisk the eggs (if using).

   • Pour the consommé mixture into the eggs and whisk together (or just pour it over the veggies if skipping the eggs).

   • Gently fold in the sautéed vegetables.

5. Assemble and Bake:

   • Transfer the mixture to a greased baking dish and spread it evenly.

   • Sprinkle a small amount of shredded cheese on top (optional).

   • Bake for 25-30 minutes, or until the potatoes are tender and the top is golden.

6. Serve: Let the bake rest for a few minutes before slicing. Enjoy the flavor-packed, cheesy-light, and moist veggie dinner!

The consommé will add a savory depth, and the powder amount should be just right without overpowering the other ingredients.

Never in my life, have I heard about adding water to a pie! So I asked:

won't water make it runny? Can't I just mix Consommé with eggs?

It agreed with me (it always does):

Good catch! Yes, mixing the consommé powder directly with the eggs (and skipping the water) will prevent the dish from becoming too runny while still adding flavor. Here's the updated recipe without adding extra liquid:

Potato, Onion, and Mini Pepper Dinner Bake with Consommé Powder (No Water)

Ingredients:

• 2 medium potatoes, thinly sliced

• 1 large onion, thinly sliced

• 4-5 mini bell peppers, sliced

• 1/4 cup olive oil or butter

• 1 tsp dried thyme or oregano

• Salt and pepper to taste

• 1/2 cup shredded cheese (optional)

• 1-2 tsp consommé powder (vegetable, beef, or chicken)

• 2 eggs (optional, for binding)

Instructions:

1. Preheat Oven: Preheat your oven to 375°F (190°C).

2. Sauté Vegetables:

   • Heat olive oil or butter in a skillet over medium heat.

   • Add the sliced onions and sauté until soft and golden, about 5-7 minutes.

   • Add the mini bell peppers and cook for another 3 minutes.

   • Stir in the sliced potatoes, thyme or oregano, and season with salt and pepper. Cook for 5-7 minutes until the potatoes start to soften.

3. Mix Eggs with Consommé:

   • In a bowl, whisk the eggs (if using) and add 1-2 teaspoons of consommé powder. Mix until the consommé is well combined with the eggs.

4. Combine with Vegetables:

   • Pour the egg-consommé mixture over the sautéed vegetables and gently fold everything together.

5. Assemble and Bake:

   • Transfer the mixture to a greased baking dish and spread it evenly.

   • Sprinkle a small amount of shredded cheese on top (optional).

   • Bake for 25-30 minutes, or until the potatoes are tender and the top is golden.

6. Serve: Let the bake cool slightly before slicing and serving.

This method will ensure that the bake is flavorful without becoming watery, and the eggs will help hold everything together. Would you like any other adjustments?

As I was prepping the ingredients, I thought that this won't yield many servings. So I wanted to add a potato:

This doesn't feel like it's enough so I'm making it with three potatoes instead of two. Please update recipe

OK, said ChatGPT:

Sure! With three potatoes instead of two, the recipe will be adjusted to ensure the balance of ingredients is just right. Here’s the updated version:

Potato, Onion, and Mini Pepper Dinner Bake with Consommé Powder (3 Potatoes)

Ingredients:

• 3 medium potatoes, thinly sliced

• 1 large onion, thinly sliced

• 4-5 mini bell peppers, sliced

• 1/4 cup olive oil or butter

• 1 1/2 tsp dried thyme or oregano

• Salt and pepper to taste

• 1/2 - 3/4 cup shredded cheese (optional, adjust based on preference)

• 1-2 tsp consommé powder (vegetable, beef, or chicken)

• 2 eggs (optional, for binding)

Instructions:

1. Preheat Oven: Preheat your oven to 375°F (190°C).

2. Sauté Vegetables:

   • Heat olive oil or butter in a skillet over medium heat.

   • Add the sliced onions and sauté until soft and golden, about 5-7 minutes.

   • Add the mini bell peppers and cook for another 3 minutes.

   • Stir in the sliced potatoes, thyme or oregano, and season with salt and pepper. Cook for 7-10 minutes until the potatoes start to soften.

3. Mix Eggs with Consommé:

   • In a bowl, whisk the eggs (if using) and add 1-2 teaspoons of consommé powder. Mix until the consommé is well combined with the eggs.

4. Combine with Vegetables:

   • Pour the egg-consommé mixture over the sautéed vegetables and gently fold everything together.

5. Assemble and Bake:

   • Transfer the mixture to a greased baking dish and spread it evenly.

   • Sprinkle 1/2 to 3/4 cup of shredded cheese on top (optional, based on how cheesy you'd like it).

   • Bake for 30-35 minutes, or until the potatoes are tender and the top is golden.

6. Serve: Let the bake rest for a few minutes before slicing and serving.

With the added potato, the dish will be heartier and feed more people while maintaining great flavor. Let me know how it turns out!

I used to make a lot of veggie pies back when I lived in Israel. I was a bit concerned about the binding of the whole thing, so I asked ChatGPT:

No flour or bread crumbs?

ChatGPT suggested that I sprinkle it on top:

If you'd like to add some extra structure to the dish or a bit of texture, you can absolutely include flour or breadcrumbs! Here's how you can incorporate them:

1. Flour Option: Adding a small amount of flour (1-2 tablespoons) can help bind the ingredients together and make the bake slightly firmer, without being too dense.

2. Breadcrumbs Option: Sprinkling breadcrumbs on top before baking will give the dish a crispy, golden topping. You can also mix a little into the egg mixture (1-2 tablespoons) to absorb excess moisture and help hold the bake together.

Updated Recipe: Potato, Onion, and Mini Pepper Dinner Bake with Consommé and Breadcrumbs/Flour

Ingredients:

• 3 medium potatoes, thinly sliced

• 1 large onion, thinly sliced

• 4-5 mini bell peppers, sliced

• 1/4 cup olive oil or butter

• 1 1/2 tsp dried thyme or oregano

• Salt and pepper to taste

• 1/2 - 3/4 cup shredded cheese (optional)

• 1-2 tsp consommé powder (vegetable, beef, or chicken)

• 2 eggs (optional, for binding)

• 1-2 tbsp flour (optional, for structure)

• 2 tbsp breadcrumbs (optional, for topping)

Instructions:

1. Preheat Oven: Preheat your oven to 375°F (190°C).

2. Sauté Vegetables:

   • Heat olive oil or butter in a skillet over medium heat.

   • Add the sliced onions and sauté until soft and golden, about 5-7 minutes.

   • Add the mini bell peppers and cook for another 3 minutes.

   • Stir in the sliced potatoes, thyme or oregano, and season with salt and pepper. Cook for 7-10 minutes until the potatoes begin to soften.

3. Mix Eggs, Consommé, and Flour:

   • In a bowl, whisk the eggs (if using) and add 1-2 teaspoons of consommé powder.

   • If using flour, whisk it into the egg-consommé mixture until smooth.

4. Combine with Vegetables:

   • Pour the egg-consommé mixture over the sautéed vegetables and gently fold everything together.

5. Assemble and Add Breadcrumbs:

   • Transfer the mixture to a greased baking dish and spread it evenly.

   • Sprinkle 1/2 to 3/4 cup shredded cheese on top (optional).

   • If using breadcrumbs, sprinkle them over the top for a crunchy finish.

6. Bake:

   • Bake for 30-35 minutes, or until the potatoes are tender, and the top is golden and crispy.

7. Serve: Let the bake rest for a few minutes before slicing and serving.

Adding flour will make the bake firmer, and the breadcrumbs will give it a nice crunch on top. Does this sound more like what you're aiming for?

This was not at all what I meant. I wanted to mix it, to create a more consistent, less 'salady' texture. I asked:

Why sprinkle and not in the mixture? Shouldn't I put a little bit of bread crumbs inside? Instead of sprinkling?

It agreed with me:

You're absolutely right! If you'd prefer to have some breadcrumbs inside the mixture to help absorb moisture and bind the ingredients, that will work well too. Adding breadcrumbs to the mixture can provide structure, while still keeping it soft and flavorful.

Updated Recipe: Potato, Onion, and Mini Pepper Dinner Bake with Consommé and Breadcrumbs (in the mixture)

Ingredients:

• 3 medium potatoes, thinly sliced

• 1 large onion, thinly sliced

• 4-5 mini bell peppers, sliced

• 1/4 cup olive oil or butter

• 1 1/2 tsp dried thyme or oregano

• Salt and pepper to taste

• 1/2 - 3/4 cup shredded cheese (optional)

• 1-2 tsp consommé powder (vegetable, beef, or chicken)

• 2 eggs (optional, for binding)

• 1/4 cup breadcrumbs (mixed into the filling)

Instructions:

1. Preheat Oven: Preheat your oven to 375°F (190°C).

2. Sauté Vegetables:

   • Heat olive oil or butter in a skillet over medium heat.

   • Add the sliced onions and sauté until soft and golden, about 5-7 minutes.

   • Add the mini bell peppers and cook for another 3 minutes.

   • Stir in the sliced potatoes, thyme or oregano, and season with salt and pepper. Cook for 7-10 minutes until the potatoes begin to soften.

3. Mix Eggs, Consommé, and Breadcrumbs:

   • In a bowl, whisk the eggs (if using) and add 1-2 teaspoons of consommé powder.

   • Add the breadcrumbs to this mixture and stir until combined. The breadcrumbs will help absorb excess moisture and bind the dish.

4. Combine with Vegetables:

   • Pour the egg-consommé-breadcrumb mixture over the sautéed vegetables and gently fold everything together.

5. Assemble and Bake:

   • Transfer the mixture to a greased baking dish and spread it evenly.

   • Sprinkle 1/2 to 3/4 cup shredded cheese on top (optional).

   • Bake for 30-35 minutes, or until the potatoes are tender and the top is golden.

6. Serve: Let the bake rest for a few minutes before slicing and serving.

By mixing the breadcrumbs into the filling, you'll achieve a firmer texture throughout the bake without the need for a crispy topping. This method keeps everything inside cohesive and prevents the bake from becoming too runny. Does this adjustment work better for your taste?

I also wanted to know which dish to use:

What size should baking dish be

It said:

For this recipe, a 9x9-inch (or similar) baking dish should work well. It will allow the ingredients to spread evenly in a single layer, ensuring that the bake cooks through properly.

If you don't have a 9x9 dish, a medium-sized casserole dish or a 9-inch round pan would also be good alternatives. The key is to avoid overcrowding the ingredients so they can bake evenly.

Let me know if you need any other adjustments!

I asked:

Will 10.5 on 7.5 pyrex work?

It answered:

Yes, a 10.5 x 7.5-inch Pyrex dish will work just fine for this recipe. The slightly smaller surface area compared to a 9x9 dish will make the layers a bit thicker, which may require a few extra minutes of baking time. Just keep an eye on it, and you can check for doneness by piercing the potatoes with a fork to ensure they're tender.

It should turn out great! Let me know how it goes!

I didn't want the cheese:

Remove cheese from recipe

And here is the result (you can sprinkle cheese on it if you'd like, it's a personal preference, my family is not a huge cheese fan):

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Servings: 4

Calories per Serving: ~250

Total Prep and Cook Time: 50 minutes

Potato, Onion, and Mini Pepper Dinner Bake

Ingredients:

• 3 medium potatoes, cubed

• 1 large onion, thinly sliced

• 4-5 mini bell peppers, sliced

• 1/4 cup olive oil or butter

• 1 1/2 tsp dried thyme or oregano or Italian seasoning

• Salt and pepper to taste

• 1-2 tsp consommé powder (vegetable, beef, or chicken)

• 2 eggs (optional, for binding)

• 1/4 cup breadcrumbs (mixed into the filling)

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).

2. Sauté the Vegetables: Heat the olive oil or butter in a skillet over medium heat. Add the sliced onions and sauté until soft and golden, about 5-7 minutes. Add the mini bell peppers and cook for another 3 minutes. Then stir in the cubed potatoes, thyme or oregano, and season with salt and pepper. Cook for 7-10 minutes until the potatoes start to soften slightly.

3. Prepare the Egg and Consommé Mixture: In a bowl, whisk the eggs (if using) and add 1-2 teaspoons of consommé powder. Stir in the breadcrumbs to help absorb moisture and bind the mixture.

4. Combine the Ingredients: Pour the egg-consommé-breadcrumb mixture over the sautéed vegetables, and gently fold everything together until well mixed.

5. Assemble and Bake: Transfer the mixture to a greased 10.5 x 7.5-inch Pyrex or similar baking dish. Spread it evenly and bake for 30-35 minutes, or until the potatoes are tender and the top is lightly golden.

6. Serve: Let the bake rest for a few minutes before slicing and serving. Enjoy a savory dinner that’s simple, wholesome, and delicious!

Nutritional Value (Per Serving):

• Calories: ~250

• Carbs: 30g

• Protein: 6g

• Fat: 12g

• Fiber: 4g

This bake makes a light yet filling meal that’s packed with veggies and flavor, perfect for picky eaters or anyone looking for a comforting dish without the heaviness of cheese!

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Ingredients

Preheat the oven

Sauté the Vegetables:

Sauté the Vegetables

Sauté the Vegetables:

Sauté the Vegetables

Sauté the Vegetables

Sauté the Vegetables

Prepare the Egg Mix

Prepare the egg mix

Combine the Ingredients

Assemble and Bake

Bake

Serve