Recipe - Mexican Pepper Casserole

6 md Red and green bell peppers
1 One half cup Thinly cut or sliced up onion
2 tablespoon Butter
2 tablespoon Olive oil
1 teaspoon Salt
1 teaspoon Cumin
1 teaspoon Coriander
One half teaspoon Dry mustard
One fourth teaspoon Black pepper
One fourth teaspoon Red pepper
2 tablespoon Flour
One half pound Medium sharp cheddar cheese;
thinly cut or sliced up
Paprika

THE CUSTARD
4 lg Eggs
1 One half cup 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
cut or sliced up cheese. Repeat these layers. Pour custard over and sprinkle with
paprika. Bake 4045 minutes, uncover for last 15 minutes.

Recipe by: Mollie Katzen, "Moosewood Cookbook"

Posted to TNT Recipes Digest by "Karen Sonnessa"
ksonness@suffolk.lib.ny.us on Feb 17, 1998