Mexican Pepper Casserole - cooking recipe

Ingredients

6 medium bell peppers (mixed red, green and yellow)
2 Tbsp. margarine and 2 Tbsp. olive oil
1 1/2 c. thinly sliced onions
3 cloves garlic, crushed
1 tsp. salt
1 tsp. cumin
1/2 tsp. dry mustard
1/4 tsp. black pepper
1 tsp. coriander
1/4 tsp. paprika
1/4 tsp. cayenne pepper
2 Tbsp. flour
1/2 lb. medium sharp Cheddar cheese, thinly sliced
4 large eggs, well beaten
1 1/2 c. sour cream (part yogurt may be used)

Preparation

Preheat oven to 375\u00b0.
Slice peppers into thin strips.
Heat oil and margarine in heavy skillet; saute onions and garlic with salt and spices until onions are transparent.
Add peppers; cook over low heat 10 minutes.
Sprinkle in flour; mix well.
Continue cooking until liquid is absorbed.
Butter deep casserole; spread half the pepper mixture, top with cheese.
Repeat.
Mix eggs with sour cream; pour over all.
Sprinkle with more paprika.
Bake covered 40 to 45 minutes; uncover last 15 minutes.