Mexican Pepper Casserole
KTHOMPSON
ingredients
- 1 tbs olive oil
- 2 cups sliced onion
- 6-8 medium sized bell peppers (a mix of colors if available) thinly sliced
- 4-5 medium cloves of garlic, minced
- 1 tsp salt
- 1 1/2 tsp cumin
- 1 tsp dry mustard
- black pepper to taste
- cayenne pepper to taste
- 2 tbs flour
- 2-3 eggs
- 2 cups yogurt of sour cream
- 2 cups sliced jack or cheddar cheese (optional)
- paprika, for the top
directions
- 1
Lightly grease a 10 inch square pan
- 2
Preheat oven to 375 degrees
- 3
Heat the olive oil in deep skillet or dutch oven. Add onions and saute about 5-8 minutes over medium heat until the onions begin to soften
- 4
Add peppers, salt, cumin, dried coriander, mustard, black pepper, and cayenne.
- 5
Saute another 8-10 minutes, then sprinkle in the flour.
- 6
cook and stir another 5 minutes until peppers are very tender.
- 7
Transfer to baking pan
- 8
beat together the eggs and yogurt or sour cream. pour this custard over the peppers. Top with slices of cheese if desired and dust with paprika.
- 9
Bake uncovered for 40-45 minutes until firm in the center and bubbly around the edges.
- 10
Serve hot with rice and bean and/or warmed tortillas
Source: Debbie J.
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