New Mexican Pepper Casserole
6 medium-sized bell peppers of all colors, sliced in thin slices
1 1/2 cups finely chopped onion
2 tbsp. butter
2 tbsp. oil
3 cloves of garlic, pressed
1 tsp. cumin powder
1/2 tsp. dry mustard
1/2 tsp. chili powder
salt
4 large eggs
1 1/2 cups sour cream
1/2 lb. cheddar cheese slices
Paprika
Heat butter and oil in a skillet and saute onions, garlic and spices. When onions are translucent, add sliced bell peppers and saute for an additional 10 minutes. In a deep, buttered casserole, layer half the pepper mixture and half the cheese, repeat. Whisk the eggs and sour cream together. Pour over layered cheese and peppers. Sprinkle with paprika and bake at 375, covered, for 45 minutes, uncovering for the last 15 minutes of cooking time. serves 6.