Mexican Pepper Casserole
6 med. bell peppers
1 1/2 c. thin-sliced onion
2 tbsp. butter
2 tbsp. olive oil
3 cloves crushed garlic
1 tsp. salt
1 tsp. cumin
1 tsp. coriander
1/2 tsp. dry mustard
1/4 tsp. black and red
pepper
2 tbsp. flour
1/2 lb. med. sharp
Cheddar, thinly
sliced
Paprika
CUSTARD:
4 lg. eggs
1 1/2 c. sour cream
1/2 c. yogurt, if you want
1 1/2 c. thin-sliced onion
2 tbsp. butter
2 tbsp. olive oil
3 cloves crushed garlic
1 tsp. salt
1 tsp. cumin
1 tsp. coriander
1/2 tsp. dry mustard
1/4 tsp. black and red
pepper
2 tbsp. flour
1/2 lb. med. sharp
Cheddar, thinly
sliced
Paprika
CUSTARD:
4 lg. eggs
1 1/2 c. sour cream
1/2 c. yogurt, if you want
Slice peppers in thin strips. Heat butter and olive oil together in 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 pepper mixture, top with half the sliced cheese. Repeat
these layers. Combine custard ingredients, pour over top and sprinkle with
paprika. Preheat oven to 375 degrees. Cover casserole and bake 40-45
minutes. Uncover for last 15 minutes. Approximately 6 servings. Works fine to
make 1 1/2 times the recipe.
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 pepper mixture, top with half the sliced cheese. Repeat
these layers. Combine custard ingredients, pour over top and sprinkle with
paprika. Preheat oven to 375 degrees. Cover casserole and bake 40-45
minutes. Uncover for last 15 minutes. Approximately 6 servings. Works fine to
make 1 1/2 times the recipe.
| Directions |
| Ingredients |
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