Mexican Pepper Casserole - cooking recipe

Ingredients

6 medium bell peppers (3 red, 3 green), sliced in thin strips
1 1/2 c. onion, thinly sliced
2 Tbsp. butter
2 Tbsp. olive oil
3 cloves garlic, crushed
1 tsp. salt
1 tsp. cumin
1 tsp. coriander
1/2 tsp. dry mustard
1/4 tsp. black pepper
1/4 tsp. red pepper
2 Tbsp. flour
1/2 lb. sharp Cheddar cheese, thinly sliced
1 Tbsp. paprika
4 eggs, beaten
1 1/2 c. sour cream

Preparation

In a saute pan, heat oil and butter; add onions, garlic, salt and spices (except paprika) and saute until onions are translucent.
Lower heat; add peppers and saute for 10 minutes. Sprinkle in flour, mixing well, and saute until liquid is absorbed; remove from heat.
Butter a deep casserole dish; place one-half of mixture in dish and top with one-half of the cheese. Repeat.
Mix eggs and sour cream together and pour over peppers and cheese mixture; sprinkle with paprika.
Cover and bake in a preheated 375\u00b0 oven for 30 minutes.
Uncover and bake an additional 10 minutes.