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Impossibly Easy Roasted Peppers and Feta Cheese Pie

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Impossibly Easy Roasted Peppers and Feta Cheese Pie
  • Prep 20 min
  • Total 60 min
  • Servings 6
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Enjoy flavors from the Mediterranean. Feta cheese, roasted peppers and bacon bake into a great-tasting, impossibly easy pie.
Updated Mar 31, 2021

Ingredients

  • 12 slices bacon, crisply cooked and crumbled
  • 4 medium green onions, sliced (1/4 cup)
  • 1/3 cup chopped roasted red bell peppers, from 7-ounce jar, drained
  • 1/2 cup crumbled feta cheese
  • 3/4 cup Original Bisquick™ mix
  • 1 cup milk
  • 1 teaspoon dried basil leaves
  • 3 eggs

Steps

  • 1
    Heat oven to 400°F. Grease pie plate, 9x1 1/4 inches.
  • 2
    Mix bacon, onions and bell peppers in pie plate. Sprinkle with cheese. Stir remaining ingredients in medium bowl until blended. Pour into pie plate.
  • 3
    Bake 30 to 35 minutes or until knife inserted in center comes out clean. Cool 5 minutes.

Tips from the Betty Crocker Kitchens

  • tip 1
    You're frying anyway, so why not fry a double batch of bacon and store the extra in your freezer? Having fried bacon on hand is great for sandwiches, seasoning vegetables and making another Impossibly Easy Pie.
  • tip 2
    Roasted red peppers leftover? Add to tossed salads, roll up in wraps, mix with pasta or blend with cream cheese for a tasty spread.
  • tip 3
    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

220 Calories, 14 g Total Fat, 11 g Protein, 13 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
220
Calories from Fat
125
Total Fat
14 g
Saturated Fat
6 g
Cholesterol
130 mg
Sodium
610 mg
Potassium
200 mg
Total Carbohydrate
13 g
Dietary Fiber
0g
Protein
11 g
% Daily Value*:
Vitamin A
12%
12%
Vitamin C
8%
8%
Calcium
16%
16%
Iron
6%
6%
Exchanges:
1 Starch; 1 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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