Mexican Pepper Fiesta Casserole

This creation covers all the bases for a one-dish dinner: protein, vitamins A, B, C, K, folate, calcium, fiber and potassium.  In a household that rarely eats leftovers, this was gone in two days- shocking.

Suggested sidekick: black beans and rice

Basic ingredients:   

3-4 peppers-can use red, yellow, orange and green 

4 tomatillos

Soy crumbles (meatless "ground beef"), half package 

2-3 eggs

fresh cilantro (pictured is Trader Joe's chopped frozen cilantro, easy to store in the freezer)

shredded low-fat cheddar jack cheese 

8 oz low-fat sour cream

1 tbsp olive oil

1 tsp salt

2 tsp cumin

1 tsp dry mustard

1 tsp coriander

black pepper

cayenne pepper

2 tbsp flour

Directions:

1) Lightly grease a 9x9 glass pan.  Preheat oven to 375 degrees.

2) Heat olive oil in a skillet.  Saute onion until it softens, over medium heat.

3) Chop tomatillos into quarters and blend in food processor. Add them to the skillet.

4) Add thinly sliced peppers, soy "ground beef," salt, cumin, coriander, mustard, black pepper, and cayenne to taste.  Saute another 8 to 10 minutes, then sprinkle in the flour.  Cook and stir until the peppers are tender.  Transfer to the baking pan.

5) Beat or stir together eggs and sour cream until smooth.  Stir in fresh cilantro gently. 

6) Pour this over the peppers.  Top with cheese and dust with paprika.  I sprinkled dried jalapenos on top for an extra kick!  Bake uncovered for 35-40 minutes.  Cheese will be slightly brown and bubbly.  

Enjoy!