Mexican Pepper Casserole
Ingredients
1 tablespoon Olive oil
2 cups Sliced onion
6 mediums bell peppers (mix colors), thinly sliced
4 cloves garlic, minced
1 teaspoon Salt
1 1/2 teaspoons Cumin
1 teaspoon Coriander (opt)
1 teaspoon Dry mustard
Black pepper, to taste
Cayenne pepper, to taste
2 tablespoons Flour
2 eggs
2 cups Yogurt/sour cream
Fresh cilantro (opt)
2 cups Sliced cheddar or jack(opt)
Paprika, for top
Preparation
1
Lightly grease a 10 inch square pan or equivalent. Preheat oven 375.
2
Heat olive oil in a deep skillet or Dutch oven. Add onions and saute about 5-8 mins over med heat, until onions begin to soften.
3
Add peppers, salt, cumin, dried coriander, mustard, black pepper and cayenne. Saute another 8-10 mins, or until the peppers are very tender.
4
Transfer to the baking pan.
5
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.
6
Bake uncovered for 40-50 mins until firm in the center and bubbly around edges. Serve hot with rice and beans and/or warmed tortillas.
Tools
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Yield:
4.0 servings
Added:
Sunday, December 6, 2009 - 10:45pm
