Mexican Pepper Casserole
A flavorful Mexican-inspired casserole featuring bell peppers, onions, and cheese, baked with a creamy egg topping. Perfect for family dinners or entertaining guests.
Ingredients
- 6 medium bell peppers (3 red, 3 green), sliced in thin strips ⓘ
- 1 1/2 cups onion, thinly sliced ⓘ
- 2 tablespoons butter ⓘ
- 2 tablespoons olive oil
- 3 cloves garlic, crushed ⓘ
- 1 teaspoon salt ⓘ
- 1 teaspoon cumin ⓘ
- 1 teaspoon coriander ⓘ
- 1/2 teaspoon dry mustard ⓘ
- 1/4 teaspoon black pepper ⓘ
- 1/4 teaspoon red pepper
- 2 tablespoons flour ⓘ
- 1/2 pound sharp Cheddar cheese, thinly sliced ⓘ
- 1 tablespoon paprika ⓘ
- 4 eggs, beaten ⓘ
- 1 1/2 cups sour cream ⓘ
Instructions
- In a saute pan, heat olive oil and butter; add onions, garlic, salt, cumin, coriander, dry mustard, black pepper, and red pepper. Saute until onions are translucent.
- Lower heat; add sliced peppers and saute for 10 minutes.
- Sprinkle in flour, mixing well, and saute until liquid is absorbed; remove from heat.
- Butter a deep casserole dish; place one-half of the pepper and onion mixture in the dish and top with one-half of the sliced Cheddar cheese. Repeat.
- Mix beaten eggs and sour cream together and pour over the layered mixture.
- Sprinkle with paprika.
- Cover and bake in a preheated 375°F oven for 30 minutes.
- Uncover and bake an additional 10 minutes.
Tips & Substitutions
For a spicier kick, consider adding diced jalapeños to the onion mixture. If you don't have sharp Cheddar cheese, you can substitute with Monterey Jack or a blend of cheeses. Make sure to sauté the garlic just until fragrant to avoid bitterness. This dish can also be made vegetarian by omitting any meat additions, making it a fantastic option for meatless meals.
Serving Suggestions
This Mexican Pepper Casserole is delicious on its own, but it pairs beautifully with a fresh side salad or some warm tortillas. For a complete meal, consider serving it alongside guacamole or a dollop of salsa. It’s a great dish to serve during gatherings or potlucks, especially when complemented with other Mexican recipes.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F until warmed through, about 20 minutes. You can also microwave individual portions, covered, for a quick meal. This casserole retains its flavor well, making it ideal for meal prep.
Nutrition & Diet Analysis (per serving)
Each serving of Mexican Pepper Casserole contains roughly 909 calories, with 24g protein, 77g carbohydrates, and 66g fat. It is an excellent source of iron (222% of the Daily Value), calcium (82% of the Daily Value), and dietary fiber (52% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 1639mg per serving (71% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of peppers in this casserole?
Absolutely! While the recipe suggests bell peppers, you can use poblano or Anaheim peppers for a different flavor profile. Just ensure they are sliced thinly to cook evenly. Mixing colors will also add visual appeal to your casserole.
Can I make this casserole ahead of time?
Yes, you can prepare the casserole in advance and store it in the refrigerator before baking. Just cover it tightly with plastic wrap or foil. When ready to cook, remove the cover and bake as directed, adding a few extra minutes if it’s coming straight from the fridge.
Is this dish suitable for freezing?
Yes, you can freeze the Mexican Pepper Casserole after baking. Allow it to cool completely, then wrap it tightly in foil or store it in a freezer-safe container. It can be frozen for up to 2 months. To reheat, thaw in the refrigerator overnight and bake until heated through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).