6 med. bell peppers (nice to use red and green and yellow, if available)
1 1/2 c. thin-sliced onion
2 tbsp. butter
2 tbsp. olive oil
3 cloves crushed garlic
1 tsp. salt
1 tsp. cumin
1 tsp. coriander
1/2 tsp. dry mustard
1/4 tsp. black and red pepper
2 tbsp. flour
1/2 lb. med. sharp Cheddar, thinly sliced
Paprika

CUSTARD:

4 lg. eggs
1 1/2 c. sour cream
1/2 c. yogurt, if you want

Slice peppers in thin strips. Heat butter and olive oil together in heavy skillet; saute onions and garlic with salt and spices. When onions are translucent, add peppers. Saute over low heat for about 10 minutes. Sprinkle in the flour. Mix well and saute until there is no extra liquid.

Butter a deep casserole. Spread in half the pepper mixture, top with half the sliced cheese. Repeat these layers. Combine custard ingredients, pour over top and sprinkle with paprika. Preheat oven to 375 degrees. Cover casserole and bake 40-45 minutes. Uncover for last 15 minutes. Approximately 6 servings. Works fine to make 1 1/2 times the recipe.