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Mexican Pepper Casserole
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
2 c Sliced cheddar or jack
Paprika, for top
Lightly grease a 10 inch square pan or equivalent. Preheat oven 375.
Heat olive oil in a deep skillet or Dutch oven. Add onions and saute about 5-8 minutes over med heat, until onions begin to soften.
Add peppers, salt, cumin, dried coriander, mustard, black pepper and cayenne. Saute another 8-10 minutes, or until the peppers are very tender. Transfer to the baking pan.
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.
Bake uncovered for 40-50 minutes until firm in the center and bubbly around edges. Serve hot with rice and beans and/or warmed tortillas.