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Mexican Pepper Casserole



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Mexican Pepper Casserole

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Directions:

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.
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.

Ingredients:

1 tb Olive oil
2 c Sliced onion
6 md To 8 bell peppers--mix
Colors, thinly sliced
4 md To 5 cloves garlic, minced
1 ts Salt
1 1/2 ts Cumin
1 ts Coriander <opt>
1 ts Dry mustard
Black pepper, to taste
Cayenne pepper, to taste
2 tb Flour
2 To 3 eggs
2 c Yogurt/sour cream
Fresh cilantro <opt>
2 c Sliced cheddar or jack<opt>
Paprika, for top

Serves:

4 Servings

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