Name: Mexican Pepper Casserole
Ingredients: 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 <opt>; 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 <opt>; 2 c Sliced cheddar or jack<opt>; Paprika, for top

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Dairy	Vegetarian	Vegetarian, Casseroles	4	Servings

INGREDIENTS

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 <opt>
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 <opt>
2	c	Sliced cheddar or jack<opt>
		Paprika, for top

INSTRUCTIONS

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 <GramWag@aol.com> on Mar 18, 1998

A Message from our Provider:

“No God, no peace. Know God, know peace.”