Esta es una exhibición prevé de cómo se va ver la receta de 'Mexican Pepper Casserole' imprimido.

• Click here to print
• o regresate de nuevo a Mexican Pepper Casserole.

Receta Mexican Pepper Casserole

by Global Cookbook

Ingredientes

1 Tbsp. Extra virgin olive oil 2 c. Sliced onion 6 med To 8 bell peppers--mix Colors, thinly sliced 4 med To 5 cloves garlic, chopped 1 tsp Salt 1 1/2 tsp Cumin

1 tsp Coriander (opt) 1 tsp Dry mustard Black pepper, to taste Cayenne pepper, to taste 2 Tbsp. Flour 2 x To 3 Large eggs 2 c. Yogurt/lowfat sour cream Fresh cilantro (opt) 2 c. Sliced cheddar or possibly jack(opt) Paprika, for top

Direcciones

1. Lightly grease a 10 inch square pan or possibly equivalent. Preheat oven 375.
2. Heat extra virgin olive oil in a deep skillet or possibly Dutch oven. Add in onions and saute/fry about 5-8 mins over med heat, till onions begin to soften.
3. Add in peppers, salt, cumin, dry coriander, mustard, black pepper and cayenne. Saute/fry another 8-10 mins, or possibly till the peppers are very tender.
4. Transfer to the baking pan.
5. Beat together the Large eggs and yogurt/lowfat sour cream. Stir in the chopped fresh cilantro. Pour this custard over the peppers. Top with slices of cheese, if you like, and dust with paprika.
6. Bake uncovered for 40-50 mins till hard in the center and bubbly around edges. Serve warm with rice and beans and/or possibly warmed tortillas.

© 2025 CookEatShare