Try this Mexican Pepper Casserole recipe, or contribute your own.
Suggest a better description1. Lightly grease a 10 inch square pan or equivalent. Preheat oven 375. 2. Heat olive oil in a deep skillet or Dutch oven. Add onions and saute about 5-8 mins over med heat, until onions begin to soften. 3. Add peppers, salt, cumin, dried coriander, mustard, black pepper and cayenne. Saute another 8-10 mins, or until the peppers are very tender. Transfer to the baking pan. 4. Beat together the eggs and yogurt/sour cream. Stir in the minced fresh cilantro. Pour this custard over the peppers. Top with slices of cheese, if desired, and dust with paprika. 5. Bake uncovered for 40-50 mins until firm in the center and bubbly around edges. Serve hot with rice and beans and/or warmed tortillas. Posted to recipelu-digest by GramWag
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Serving Size: 1 Serving (89g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 71 | ||
Calories from Fat: 15 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.7g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 5.4mg | 0 % | |
Potassium 166mg | 4 % | |
Total Carbohydrate 12.9g | 4 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 10.7g | ||
Protein 2.1g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 71
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