Mexican Pepper Casserole Recipe

• 1 Tbsp. Extra virgin olive oil
• 2 c. Sliced onion
• 6 med To 8 bell peppers--mix Colors, thinly sliced
• 4 med To 5 cloves garlic, chopped
• 1 tsp Salt
• 1 1/2 tsp Cumin
• 1 tsp Coriander (opt)
• 1 tsp Dry mustard Black pepper, to taste Cayenne pepper, to taste
• 2 Tbsp. Flour
• 2 x To 3 Large eggs
• 2 c. Yogurt/lowfat sour cream Fresh cilantro (opt)
• 2 c. Sliced cheddar or possibly jack(opt) Paprika, for top

Directions