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Mexican Pepper Casserole




Source of Recipe


Pam Nielsen Miller


List of Ingredients




1 Tbs Olive Oil
2 Cups Onion sliced very thin
6 to 8 med Bell Peppers Red, Green & Yellow mix
2 cloves Garlic minced
1 tsp salt less or more as you please
1 1/2 tsp Cumin
1 tsp Dry Mustard
Black & Red pepper to taste
3 Tbs Flour
2 Eggs
2 Cups Yougurt or Sour Cream or mix the two
2 Cups shreadred Cheese

Recipe



Preheat oven 375 degree

Lightly grease 8" square pan.
Heat oil in a deep skillet or dutch oven.
Add onions & saute' until tender.
Add peppers, salt,cumin & dry mustard & pepper.
Saute' another 15 min then sprinkle with flour.
Cook & stir another 5 min or until peppers are very tender.
Transfer to baking dish,
Beat together eggs, yougurt/sour cream,
Pour over peppers evenly top with cheese & paprika.
Bake uncovered 40 to 50 min
until firm in the center & bubbly around the edges.
Serve with refryed beans, rice & warm tortillas.