Mexican Pepper Casserole

Spicy sautéed peppers, layered with cheese, topped with a sour cream custard.  And it’s not difficult to make.  6 servings.

Preheat oven to 375 F.

6 medium bell peppers (try to get a mixture of red and green)

1 ½ c. thinly-sliced onion

2 Tbsp. each – butter and olive oil

3 medium cloves crushed garlic

1 tsp. each: salt, cumin, coriander

½ lb. medium-sharp cheddar, thinly-sliced

½ tsp. dry mustard

¼ tsp. each: black and red pepper

2 Tbsp. flour


The Custard  (Beat together):

4 large eggs

1 ½ c. sour cream ( you can use part yogurt)

Slice peppers in thin strips.  Heat butter and olive oil together in a heavy skillet.  Saute onions and garlic with salt and spices.  When onions are translucent, add peppers.  Saute over low heat for about 10 min.  Sprinkle in flour.  Mix well and sauté until there is no extra liquid.  Butter a deep casserole.  Spread in half the sauté, topped with half the sliced cheese.  Repeat these layers.  Pour custard over and sprinkle with paprika.  Bake 40-45 min.  (Uncover for last 15 min.)

Recipe from Moosewood Cookbook, by Mollie Katzen


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