Meridith and I picked up her CSA box yesterday, and were trying to come up with something to do with the abundance of sweet and hot peppers therein. I recalled this recipe from the Moosewood, which had been a staple of family dinner at Mifflin Street. I thought that it would taste good with a few hot peppers thrown in among the bell peppers, and my supposition proved correct. With three or four jalepenos thrown in with the rest, the casserole had just the right amount of heat, while still having a full flavor and a nice balance of sweetness from the onions and bell peppers. I think its leftovers will prove a delicious breakfast dish, maybe wrapped in a tortilla, with some cilantro to garnish.
Mexican Pepper Casserole
from the Moosewood Cookbook
6 medium red and green bell peppers
1 1/2 cups thinly sliced onion
2 tablespoons butter
2 tablespoons olive oil
3 medium cloves crushed garlic
1 teaspoon salt
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon dry mustard
1/4 teaspoon black pepper
1/4 teaspoon red pepper
2 tablespoons flour
1/2 pound medium sharp cheddar cheese, grated
4 large eggs
1 1/2 cups sour cream or whole milk plain yogurt
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.
In another bowl, whip together the eggs and sour cream or yogurt.
Butter a deep casserole (a lasagna dish or 13 x 9″ pan also works). Spread in half the saute, topped with half the grated cheese. Repeat these layers. Pour egg mixture over and sprinkle with paprika. Bake 40-45 minutes, uncover for last 15 minutes of cooking.