Mexican Pepper Casserole
| Yield: | 4 Servings |
| Categories: | Vegetarian, Casseroles |
| 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 |
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