Pepper and onion casserole

Ingredients for 4 servings:

• 10 red bell peppers
• Salt
• Herbs of Provence, fresh garden herbs are of course better
• 3 m.-sized onion(s)
• 2 tbsp oil
• 4 tbsp lemon juice
• Herbs
• 1 cup(s) milk

Instructions

Working time approx. 20 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 20 minutes

Halve the peppers and remove the seeds. Place them cut-side down on a baking sheet (a little butter or oil on the baking sheet). Preheat oven to 220-250 degrees C, or fan-assisted oven to 180-190 degrees C. Bake the peppers until the skin blisters (after about 15 minutes). Then remove from the oven and pull the skin over the peppers’ ears. Cut the peeled peppers into large pieces. Slice two onions. Place them in a bowl in layers. For the sauce, mix all the ingredients and marinate for five to six hours. Season the sauce well, as the peppers absorb the acid and salt. Can be served cold or warm. Rice or millet goes very well with it. I’ve also briefly topped the whole thing with cheese.