Mexican pepper casserole

Yield: 6 Servings

Measure Ingredient
6 mediums Red and green bell peppers
1½ cup Thinly sliced onion
2 tablespoons Butter
2 tablespoons Olive oil
1 teaspoon Salt
1 teaspoon Cumin
1 teaspoon Coriander
½ teaspoon Dry mustard
¼ teaspoon Black pepper
¼ teaspoon Red pepper
2 tablespoons Flour
½ pounds Medium sharp cheddar cheese; thinly sliced
\N \N Paprika
4 larges Eggs
1½ cup Sour cream; or yogurt


Preheat oven to 375 F. Slice the peppers in thin strips. Heat butter and olive oil together in a heavy skillet. Saute onions and garlic with salt and spices. When onions are translucent, add peppers. Saute over low heat for about 10 minutes. Sprinkle in the flour. Mix well and saute until there is no extra liquid.

Butter a deep casserole. Spread in half the saute, topped with half the sliced cheese. Repeat these layers. Pour custard over and sprinkle with paprika. Bake 40-45 minutes, uncover for last 15 minutes.

Recipe by: Mollie Katzen, "Moosewood Cookbook" Posted to TNT Recipes Digest by "Karen Sonnessa" <ksonness@...> on Feb 17, 1998

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