Sometimes the Fall rollercoaster gets the best of me, but last night I hopped off and opened up my trusty and well-loved 1977 edition of the Moosewood Cookbook by Mollie Katzen for a little cuisine inspiration. As usual, it was right there for the taking.
The spicy mixture of sauteed sweet peppers, onions and garlic – the holy trinity of flavors if you ask me – layered with cheese and topped with an egg-based custard was delicious, of course, and made a nice lunch leftover. There were a couple of little modification I made: first, throwing a bit (maybe 1/2 a cup) of leftover red wine into the sauteed peppers and letting the liquid cook off added a layer of flavor AND used up some red wine. Secondly, I used all Greek-style yogurt and no sour cream.
Mexican Pepper Casserole
- 6 medium bell peppers (use a mix of red and green)
- 1-1/2 cups thinly sliced onions
- 2 TBS butter
- 2 TBSP olive oil
- 3 medium cloves garlic, crushed
- 1 tsp each of salt, cumin, and coriander
- 1/2 tsp dry mustard
- 1/4 tsp each of black and red pepper
- 2 TBSP flour
For the egg custard-beat together
- 4 large eggs
- 1-1/2 cups sour cream (here’s where I used the beautifully thick Greek Yogurt I can get locally)
- 1/2 lb medium sharp cheddar, sliced thin (I used up a mix of hard but meltable cheeses just because)
- Slice the peppers in thin strips.
- Heat butter and olive oil in skillet. Sauté onions and garlic with salt and spiced until the onions are translucent.
- Add peppers. Sauté over low heat for about 10 minutes. Sprinkle in the flour. Mix well and sauté until there is no extra liquid (here is where I threw in the bit of leftover wine – still kept on heat until there was no more liquid in the skillet).
- Butter a deep casserole. Spread in half of the sauté, top with half the sliced cheese. Repeat the layers.
- Pour egg-custard over the top and sprinkle with paprika.
- Bake (covered) for 40-45 minutes, uncover for the last 15 minutes.
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