Mexican Pepper Casserole Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Olive oil,
2 cup: Sliced onion,
6 medium: To 8 bell peppers--mix,
Colors, thinly sliced
4 medium: To 5 cloves garlic, minced
1 tsp: Salt,
1 1/2 tsp: Cumin,
1 tsp: Coriander
1 tsp: Dry mustard,
Black pepper, to taste
Cayenne pepper, to taste
2 tbsp: Flour,
2: To 3 eggs,
2 cup: Yogurt/sour cream,
Fresh cilantro
2 cup: 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.
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.
Posted to recipelu-digest by GramWag on Mar 18, 1998
Source from luhu.jp
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.
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.
Posted to recipelu-digest by GramWag
Source from luhu.jp