Moosewood-Mexican Pepper Casserole

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* Exported from MasterCook *

 

Mexican Pepper Casserole

 

Recipe By : Mollie Katzen, " Moosewood Cookbook "

Serving Size : 6 Preparation Time :2:00

Categories : Casseroles

 

Amount Measure Ingredient -- Preparation Method

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6 medium red and green bell peppers

1 1/2 cups thinly sliced onion

2 tablespoons butter

2 tablespoons olive oil

3 medium cloves crushed garlic

1 teaspoon salt

1 teaspoon cumin

1 teaspoon coriander

1/2 teaspoon dry mustard

1/4 teaspoon black pepper

1/4 teaspoon red pepper

2 tablespoons flour

1/2 pound medium sharp cheddar cheese -- thinly sliced

paprika

THE CUSTARD:

4 large eggs

1 1/2 cups sour cream -- or yogurt

 

Preheat oven to 375 F. Slice the 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 minutes. Sprinkle in the flour. Mix well and saute until

there is no extra liquid.

 

Butter a deep casserole. Spread in half the saute, topped with half the

sliced cheese. Repeat these layers. Pour custard over and sprinkle with

paprika. Bake 40-45 minutes, uncover for last 15 minutes.

 

Formatted by Karen Sonnessa <ksonness

 

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Karen S

ksonness