Side Pannel
Mexican Pepper Casserole
Mexican Pepper Casserole
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetarian, Casseroles
Ingredients List
- 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
- 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
- 2 c Sliced cheddar or jack
- Paprika, for top
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.
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.
Tweet