[recipe*] Mexican Pepper Casserole

[Guest guest]

This is my take on a great recipe from Mollie Katzen's

Moosewood Cookbook. If you haven't checked those

out yet, you really should. They are full of advice,

cooking tips, lovely drawings and great food.

Her two first cookbooks were the first I ever owned

when I moved out on my own and embraced my

vegetarianism. I feel like she taught me how to

cook... much of it through trial and error, but

with many valuable lessons and recipes along the

way.

This recipe is fool proof and so yummy.

Serve it with some Mexican rice and warm tortillas

for a Cinco de Mayo feast.

 

Mexican Pepper Casserole

 

6 medium bell peppers [2 red, 2 yellow and 2 green]

2 Tbs. butter

2 Tbs. olive oil

2 medium onions, thinly sliced

4 cloves garlic, minced

1 [4 oz.] can diced green chilies, drained

1 tsp. each sea salt, cumin, coriander

1/4 tsp. dry mustard

1/4 tsp. each black pepper and cayenne

2 Tbs. flour

1/2 lb. sharp cheddar, thinly sliced

smoked paprika [or regular]

~ Custard:

4 large eggs

1 1/2 cups sour cream

 

Slice peppers into thin strips.

Heat butter and olive oil in a large skillet.

Saute onions and garlic with the salt and spices.

When onions begin to soften, add the pepper

strips and saute over low heat for about 10 minutes.

Stir in the diced chilies and sprinkle them with

the flour, stirring to combine.

Continue to mix until any extra liquid is gone.

 

Butter a deep casserole.

Spread half the vegetable mixture, top with half the

cheese slices; repeat layers.

Beat together the custard ingredients and pour over

the casserole.

Sprinkle generously with paprika.

Bake covered at 375 degrees for 30 minutes, then

uncover and bake an additional 15 minutes until nice

and bubbly and browned around the edges.

Yield: 6 servings

~ Inspired by Mollie Katzen's recipe in the

Moosewood Cookbook

 

~ PT ~

 

When you enjoy loving your neighbor

it ceases to be a virtue.

~Kahlil Gibran, mystic, poet, and artist (1883-1931)