I’m always amazed at the end of season productivity of pepper plants and their vibrant hues as they reach peak ripeness.
Yet I’m not quite sure what we do with these beauties to highlight their greatness. Sure, stuffed peppers are delicious. But is that all we have in our repertoire to place peppers in the spotlight?
Not any more. This sweet pepper bake is all about the peppers. It’s a creamy, tangy casserole chock full of tender bell peppers, onions and garlic baked in a yogurt based custard to hold it all together. The result is a terrific filling for warm tortillas.
- 2 tablespoons olive oil
- 2 onions, sliced
- 6 medium bell peppers, seeded and thinly sliced
- 4 cloves garlic, minced
- 1 jalapeno, seeded and chopped (optional)
- 1/2 cup dried currants
- 1 teaspoon salt
- 2 teaspoons cumin
- 1/2 teaspoon crushed coriander seed
- 2 teaspoons dry mustard
- 1/2 teaspoon freshly ground black pepper
- 2 eggs
- 2 cups yogurt
- 1/2 cup chopped parsley
- 1 cup grated cheddar cheese, plus more for topping
- a handful of chopped, fresh parsley
- 1 large tomato, chopped (optional)
- Preheat the oven to 375°F.
- Heat the olive oil in a large oven proof skillet or Dutch oven. Add the onions and saute over medium heat until softened, about 8 minutes.
- Add the peppers, garlic, jalapeno, currants, salt, cumin, coriander, mustard and black pepper. Cook another 12-15 minutes, stirring occasionally, until the peppers are tender. Meanwhile, beat the eggs into the yogurt in a small bowl.
- When the peppers are tender, remove from the heat and stir in the yogurt mixture. Top with the cheese and place the pan in the oven to bake for 25-30 minutes until the mixture has thickened and is bubbly. Top with parsley.
- Serve in warmed tortillas, topped with additional cheese, chopped tomato and a side of black beans.
Adapted from The New Moosewood Cookbook