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 Tablespoon olive oil
- 2 cups sliced onion
- 6 large bell peppers, sliced
- 1 teaspoon salt
- 1 ½ teaspoon cumin
- 1 teaspoon dried coriander
- 1 teaspoon dried mustard
- black pepper, to taste
- cayenne, to taste
- 2 Tablespoons flour
- 3 eggs
- 2 cups yogurt
- sliced cheddar cheese (enough to cover the top of the casserole)
- paprika, to dust on top
- Lightly grease a 10-inch square pan or its equivalent (I actually used a much larger pan).
- Preheat the oven to 375 degrees F.
- 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.
- Add peppers, salt, cumin, dried coriander, mustard, black pepper, and cayenne.
- Sauté another 8-10 minutes, then sprinkle in the flour.
- Cook and stir another 5 minutes, or until the peppers are very tender.
- Transfer to the baking pan.
- Beat together the eggs and yogurt or sour cream.
- Pour this custard over the peppers.
- Top with the slices of cheese and dust with paprika.
- 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