Mexican Pepper Casserole

• 6 medium bell peppers (3 red, 3 green), sliced in thin strips
• 1 1/2 c. onion, thinly sliced
• 2 Tbsp. butter
• 2 Tbsp. olive oil
• 3 cloves garlic, crushed
• 1 tsp. salt
• 1 tsp. cumin
• 1 tsp. coriander
• 1/2 tsp. dry mustard
• 1/4 tsp. black pepper
• 1/4 tsp. red pepper
• 2 Tbsp. flour
• 1/2 lb. sharp Cheddar cheese, thinly sliced
• 1 Tbsp. paprika
• 4 eggs, beaten
• 1 1/2 c. sour cream

1. In a saute pan, heat oil and butter; add onions, garlic, salt and spices (except paprika) and saute until onions are translucent.
2. Lower heat; add peppers and saute for 10 minutes. Sprinkle in flour, mixing well, and saute until liquid is absorbed; remove from heat.
3. Butter a deep casserole dish; place one-half of mixture in dish and top with one-half of the cheese. Repeat.
4. Mix eggs and sour cream together and pour over peppers and cheese mixture; sprinkle with paprika.
5. Cover and bake in a preheated 375u0b0 oven for 30 minutes.
6. Uncover and bake an additional 10 minutes.

bell peppers, onion, butter, olive oil, garlic, salt, cumin, coriander, dry mustard, black pepper, red pepper, flour, cheddar cheese, paprika, eggs, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=294291 (may not work)