[edit] Ingredients
1 |
tablespoon Olive oil |
2 |
cups Sliced onion |
6 |
medium To 8 bell peppers--mix |
|
Colors, thinly sliced |
4 |
|
1 |
teaspoon Salt |
1 ½ |
teaspoons Cumin |
1 |
teaspoon Coriander (opt) |
1 |
teaspoon Dry mustard |
|
Black pepper, to taste |
|
Cayenne pepper, to taste |
2 |
tablespoons Flour |
2 |
To 3 eggs |
2 |
cups Yogurt/sour cream |
|
Fresh cilantro (opt) |
2 |
cups Sliced cheddar or jack(opt) |
|
Paprika, for top |
[edit] Preparation
Step 1 |
1. Lightly grease a 10 inch square pan or equivalent. Preheat oven 375. |
Step 2 |
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. |
Step 3 |
3. Add peppers, salt, cumin, dried coriander, mustard, black pepper and cayenne. Saute another 8-10 mins, or until the peppers are very tender. |
Step 4 |
Transfer to the baking pan. |
Step 5 |
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. |
Step 6 |
5. Bake uncovered for 40-50 mins until firm in the center and bubbly around edges. Serve hot with rice and beans and/or warmed tortillas. |
[edit] Tools
[edit] About Mexican Pepper Casserole
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