Mexican Pepper Casserole Recipe

Name: Mexican Pepper Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 medium bell peppers (mixed red, green and yellow); 2 Tbsp. margarine and 2 Tbsp. olive oil; 1 1/2 c. thinly sliced onions; 3 cloves garlic, crushed; 1 tsp. salt; 1 tsp. cumin; 1/2 tsp. dry mustard; 1/4 tsp. black pepper; 1 tsp. coriander; 1/4 tsp. paprika; 1/4 tsp. cayenne pepper; 2 Tbsp. flour; 1/2 lb. medium sharp Cheddar cheese, thinly sliced; 4 large eggs, well beaten; 1 1/2 c. sour cream (part yogurt may be used)

Servings: persons

6 medium bell peppers (mixed red, green and yellow)
2 Tbsp. margarine and 2 Tbsp. olive oil
1 1/2 c. thinly sliced onions
3 cloves garlic, crushed
1 tsp. salt
1 tsp. cumin
1/2 tsp. dry mustard
1/4 tsp. black pepper
1 tsp. coriander
1/4 tsp. paprika
1/4 tsp. cayenne pepper
2 Tbsp. flour
1/2 lb. medium sharp Cheddar cheese, thinly sliced
4 large eggs, well beaten
1 1/2 c. sour cream (part yogurt may be used)

1
Preheat oven to 375u00b0.
2
Slice peppers into thin strips.
3
Heat oil and margarine in heavy skillet; saute onions and garlic with salt and spices until onions are transparent.
4
Add peppers; cook over low heat 10 minutes.
5
Sprinkle in flour; mix well.
6
Continue cooking until liquid is absorbed.
7
Butter deep casserole; spread half the pepper mixture, top with cheese.
8
Repeat.
9
Mix eggs with sour cream; pour over all.
10
Sprinkle with more paprika.
11
Bake covered 40 to 45 minutes; uncover last 15 minutes.

721

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 6 medium bell peppers (mixed red, green and yellow), 2 Tbsp. margarine and 2 Tbsp. olive oil, 1 1/2 c. thinly sliced onions, 3 cloves garlic, crushed, and more.

Yes, Mexican Pepper Casserole falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mexican Pepper Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions