Mexican pepper casserole
6 Servings
Ingredients
| Quantity | 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 |
| Paprika | ||
| 4 | larges | Eggs |
| 1½ | cup | Sour cream; or yogurt |
Directions
THE CUSTARD
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