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This is my take on a great recipe from Mollie Katzen’s Moosewood Cookbook. If you haven’t checked those out yet, you really should.
They are full of advice, cooking tips, lovely drawings and great food. Her two first cookbooks were the first I ever owned when I embraced my vegetarianism. I feel like she taught me how to cook… much of it through trial and error, but with many valuable lessons and recipes along the way.
This recipe is fool proof and so yummy. Serve it with some Mexican rice and warm tortillas. 
Ingredients:
6 medium bell peppers [2 red, 2 yellow and 2 green]
2 Tbs. butter
2 Tbs. olive oil
2 medium onions, thinly sliced
4 cloves garlic, minced
1 [4 oz.] can diced green chilies, drained
1 tsp. each sea salt, cumin, coriander
1/4 tsp. dry mustard
1/4 tsp. each black pepper and cayenne
2 Tbs. flour
1/2 lb. sharp cheddar, thinly sliced
smoked paprika [or regular]
~ Custard:
4 large eggs
1 1/2 cups sour cream
Instructions:
Slice peppers into thin strips.
Heat butter and olive oil in a large skillet.
Saute onions and garlic with the salt and spices.
When onions begin to soften, add the pepper strips and saute over low heat for about 10 minutes.
Stir in the diced chilies and sprinkle them with the flour, stirring to combine.
Continue to mix until any extra liquid is gone.
Butter a deep casserole.
Spread half the vegetable mixture, top with half the cheese slices; repeat layers.
Beat together the custard ingredients and pour over the casserole.
Sprinkle generously with paprika.
Bake covered at 375 degrees for 30 minutes, then uncover and bake an additional 15 minutes until nice and bubbly and browned around the edges.
Yield: 6 servings
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