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Mexican Pepper Casserole
Ingredients
1 tbsp olive oil
2 cups sliced onion
6 - 8 med bell peppers, mixed colors, thinly sliced
4 - 5 cloves garlic, minced
1 tspn salt
1½ tspn cumin
1 tspn coriander
1 tspn dry mustard
black pepper, to taste
cayenne pepper, to taste
2 tbsp flour
2 - 3 eggs
2 cups yogurt or sour cream
fresh cilantro
2 cups sliced cheddar or jack
paprika, for top
1. Lightly grease a 10 inch square pan or equivalent. Preheat oven 375º
2. Heat olive oil in a deep skillet or Dutch oven. Add onions and sauté about 5-8 min over med heat, until onions begin to soften.
3. Add peppers, salt, cumin, dried coriander, mustard, black pepper and cayenne. Sauté another 8-10 min., or until the peppers are very tender. Transfer to the baking pan.
4. Beat together the eggs and yogurt/sour cream. Stir in the minced fresh cilantro. Pour this custard over the peppers. Top with slices of cheese, if desired, and dust with paprika.
5. Bake uncovered for 40-50 min. until firm in the center and bubbly around edges. Serve hot with rice and beans and/or warmed tortillas.
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