Mexican Pepper Casserole

6 medium bell peppers

1 1/2 cups of thinly sliced onion

2 tbs each butter and olive oil

3 medium cloves crushed garlic

1 tsp salt, cumin, coriander

1/2 tsp dry mustard

1/4 tsp each black and red pepper

2 tbs flour 

1/2 lb medium sharp cheddar thinly sliced

paprika

for custard

4 large eggs

1 1/2 cps sour cream (you can use some yogurt)

Slice peppers in thin strips.  Heat butter and olive oil together in a heavy skillet.  Sute 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 half the saute, topped with half the sliced cheese.  Repeat these layers.  Pour custard over and sprinkle with paprika.  Bake 40-45 minutes at 375.  Uncover for last 15 minutes.

Recipe from Mollie Katzen's Moosewood Cookbook

For dining this week.