Mexican Pepper Casserole
Provided By:
Sean
Source:
Moosewood Cookbook
Style:
Mexican or tex-mex
Type:
Main
Serves:
Serveing Size:
Cal/serving:
Ingredients:
- 1 tbsp Olive Oil
- 2 cups sliced onion
- 6 to 8 medium-sized bell peppers, mix of colors, thinly sliced
- 4 to 5 medium cloves garlic, minced
- 1 tsp salt
- 1-1/2 tsp cumin
- 1 tsp dried corriander (optional)
- 1 tsp dry mustard
- black pepper (to taste)
- cayenne (to taste)
- 2 tbsp flour
- 3 eggs
- 2 cups yogurt and/or sour cream (1 cup each if mixing)
- Freshly minced cilantro (optional)
- Sliced montery jack or cheddar
- paprika (for the top)
Instructions:
- Lightly grease a 10-inch square pan (or equivalent) and preheat oven to 375 F
- Heat the oil in a deep skillet or dutch oven. Add the onions and saute about 5 to 8 minutes over medium heat
- Add peppers, garlic, salt, cumin, optional dried corriander, mustard, black pepper, and cayenne. Saute 8 to 10 munutes
- Sprinkle in the flour and cook for another 5 minutes, or until peppers are very tender then transfer to baking pan
- Beat together the eggs and yogurt/sour cream. Stir in the optional minced cilantro. Pour this mixture over the peppers and top with slices of cheese and dust with the paprika
- Bake uncovered for 40-45 minutes until firm in the center and bubbly around th edges. Serve hot.
Notes:
|