Yay! You’re back home!  With a real kitchen that isn’t full of other people’s messes.  Now is the perfect time to cook even more than you’ve been doing at school.  The first thing I made when I got home was this Mexican Pepper Casserole.  It is a vegetarian dish adapted from the Moosewood Cookbook.  It tastes a little similar to the Chilean Squash Casserole I wrote about earlier.  This dish is fairly easy to make and serves about five people.



  1. 1 Tablespoon olive oil
  2. 2 cups sliced onion
  3. 6 large bell peppers, sliced
  4. 1 teaspoon salt
  5. 1 ½ teaspoon cumin
  6. 1 teaspoon dried coriander
  7. 1 teaspoon dried mustard
  8. black pepper, to taste
  9. cayenne, to taste
  10. 2 Tablespoons flour
  11. 3 eggs
  12. 2 cups yogurt
  13. sliced cheddar cheese (enough to cover the top of the casserole)
  14. paprika, to dust on top



  1. Lightly grease a 10-inch square pan or its equivalent (I actually used a much larger pan).
  2. Preheat the oven to 375 degrees F.
  3. Heat the olive oil in a deep skillet or Dutch oven.  Add onions and sauté about 5-8 minutes over medium heat, until the onions begin to soften.
  4. Add peppers, salt, cumin, dried coriander, mustard, black pepper, and cayenne.
  5. Sauté another 8-10 minutes, then sprinkle in the flour.
  6. Cook and stir another 5 minutes, or until the peppers are very tender.
  7. Transfer to the baking pan.
  8. Beat together the eggs and yogurt or sour cream.
  9. Pour this custard over the peppers.
  10. Top with the slices of cheese and dust with paprika.
  11. Bake uncovered for 40 minutes until firm in the center and bubbly around the edges.  Serve hot.


I hope you enjoy this!  Stay tuned for more articles on What to Eat at Home, coming soon.

- Laura ‘16