Plain.Recipes

Mexican Pepper Casserole

Source: www.cookbooks.com/Recipe-Details.aspx?id=226351

Ingredients

  1. 6 medium bell peppers (mixed red, green and yellow)
  2. 2 Tbsp. margarine and 2 Tbsp. olive oil
  3. 1 1/2 c. thinly sliced onions
  4. 3 cloves garlic, crushed
  5. 1 tsp. salt
  6. 1 tsp. cumin
  7. 1/2 tsp. dry mustard
  8. 1/4 tsp. black pepper
  9. 1 tsp. coriander
  10. 1/4 tsp. paprika
  11. 1/4 tsp. cayenne pepper
  12. 2 Tbsp. flour
  13. 1/2 lb. medium sharp Cheddar cheese, thinly sliced
  14. 4 large eggs, well beaten
  15. 1 1/2 c. sour cream (part yogurt may be used)

Directions

  1. Preheat oven to 375°.
  2. Slice peppers into thin strips.
  3. Heat oil and margarine in heavy skillet; saute onions and garlic with salt and spices until onions are transparent.
  4. Add peppers; cook over low heat 10 minutes.
  5. Sprinkle in flour; mix well.
  6. Continue cooking until liquid is absorbed.
  7. Butter deep casserole; spread half the pepper mixture, top with cheese.
  8. Repeat.
  9. Mix eggs with sour cream; pour over all.
  10. Sprinkle with more paprika.
  11. Bake covered 40 to 45 minutes; uncover last 15 minutes.