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Impossibly Easy Broccoli and Red Pepper Pie

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Impossibly Easy Broccoli and Red Pepper Pie
  • Prep 20 min
  • Total 60 min
  • Servings 6
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Here’s an impossibly easy broccoli and red pepper pie made using Original Bisquick® mix – a cheesy veggie dinner!
Updated Oct 2, 2013

Ingredients

  • 2 cups chopped broccoli
  • 1/3 cup chopped onion
  • 1/3 cup chopped red or yellow bell pepper
  • 1 cup shredded Cheddar cheese (4 oz)
  • 1/2 cup Original Bisquick™ mix
  • 1 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 eggs

Steps

  • 1
    Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.
  • 2
    In 2-quart saucepan, heat 1 inch water (salted if desired) to boiling. Add broccoli; cover and heat to boiling. Cook about 5 minutes or until almost tender; drain thoroughly.
  • 3
    In pie plate, stir together broccoli, onion, bell pepper and cheese. In medium bowl, stir remaining ingredients with wire whisk or fork until blended. Pour into pie plate.
  • 4
    Bake 30 to 35 minutes or until golden brown and knife inserted in center comes out clean. Let stand 5 minutes before serving.

Tips from the Betty Crocker Kitchens

  • tip 1
    To reduce the fat in this recipe, use reduced-fat Cheddar cheese, Bisquick Heart Smart® mix and fat-free (skim) milk. Substitute 1/2 cup fat-free egg product for the eggs.
  • tip 2
    Savory Impossibly Easy Pies can be covered and refrigerated up to 24 hours before baking. You may need to bake a bit longer than the recipe directs since you’ll be starting with a cold pie. Watch carefully for doneness.

Nutrition

170 Calories, 10g Total Fat, 10g Protein, 11g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
170
Calories from Fat
90
Total Fat
10g
Saturated Fat
5g
Cholesterol
95mg
Sodium
500mg
Total Carbohydrate
11g
Dietary Fiber
1g
Protein
10g
% Daily Value*:
Calcium
18%
18%
Iron
4%
4%
Exchanges:
1 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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