Mexican Pepper Casserole
By: Karlyn Oyama
Published: Sunday, December 6, 2009 - 10:45pm

Ingredients




1 tablespoon Olive oil
2 cups Sliced onion
6 mediums bell peppers (mix colors), thinly sliced
4 cloves garlic, minced
1 teaspoon Salt
1 1/2 teaspoons Cumin
1 teaspoon Coriander (opt)
1 teaspoon Dry mustard
Black pepper, to taste
Cayenne pepper, to taste
2 tablespoons Flour
2 eggs
2 cups Yogurt/sour cream
Fresh cilantro (opt)
2 cups Sliced cheddar or jack(opt)
Paprika, for top

Preparation

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. 4 Transfer to the baking pan. 5 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. 6 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.