Sunday dinner, October 12

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I am overstocked at the moment with sweet peppers from the farm so I made Mexican Pepper Casserole to use up some of them. It would also make a good brunch dish.

Mexican Pepper Casserole
(from Astray recipes)

About 3 cups of Red and green bell peppers
1½ cup Thinly sliced onion
2 tablespoons Butter
2 tablespoons Olive oil
1 teaspoon Salt
1 teaspoon Cumin
1 teaspoon Coriander
½ teaspoon Dry mustard
¼ teaspoon Black pepper
¼ teaspoon Red pepper
2 tablespoons Flour
6 ounces Colby cheese; thinly sliced (or whatever cheese you have available)
4 large Eggs
1½ cup Sour cream, lite is fine
Paprika, smoked paprika is tasty if you have it available

Preheat oven to 375 F. Slice the peppers in thin strips. Heat butter and olive oil together in a heavy skillet. Saute onions and garlic with salt and spices. When onions are translucent, add peppers. Saute over low heat for about 10 minutes. Sprinkle in the flour. Mix well and saute until there is no extra liquid. Butter a deep casserole. Spread in half the saute, topped with half the sliced cheese. Repeat these layers. Pour custard over and sprinkle with paprika. Bake 40-45 minutes, uncover for last 15 minutes.

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