1 large red bell pepper
1 teaspoon dried basil
1 teaspoon dried onion flakes
1 teaspoon dried marjoram julienne seed
1/2 cup white wine
3 eggs
1 onion, sliced
3 carrots, sliced
1/2 cup sharp Cheddar cheese, softened
1/4 cup Parmesan cheese
salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet or line with parchment paper.
Toast baked pepper in the bottom of a 9x13 inch baking dish.
In a large bowl combine pepper, basil, onions, marjoram, red wine, eggs, 1 onion, 2 carrots, Cheddar cheese, Parmesan cheese and salt and pepper to taste. Season to taste. Sprinkle topping over bowl.
Bake, uncovered, in preheated oven 10 minutes; remove from oven and cover with foil. Sprinkle with topping. Refrigerate at room temperature for 3 hours.