How vibrant are these peppers? I'm very proud to say they came off my patio this evening. In fact, Pierre picked them so you could alsmost say that Peter Piper picked a peck of pickled peppers off the patio ! I can take no credit though - I bought the plants at the garden centre with the peppers fully formed and just let them finish off growing at The Madhouse ! (You can see them when I bought them here.)
Anyway, having thrown myself with great enthusiasm into the World Cup cookery challenge, I had a look at the countries playing today and decided to go for Costa Rica. I had no idea what Costa Ricans eat but when I saw a recipe for Chile Rellenos Casserole, it sounded perfect, especially as I could tweak it to use my freshly harvested red and yellow peppers.
Chile Rellenos Casserole
300g grated cheese
1 & 1/2 cups milk
1/2 cup flour
red and yellow peppers, deseeded and halved (or sweet chillies, if you want to be more authentic)
1tbsp Schwartz Spanish Seasoning
salt & pepper
Mix the eggs, milk, flour and seasonings in a bowl. Take an ovenproof dish and lay pepper across the whole surface. Pour over half of the eggy mixture and top with cheese.
Repeat the whole operation - create another layer of peppers, pour over the rest of the eggy mixture and top with the rest of the cheese.
Bake in the oven at 200°C for 50 minutes until the eggs are solid and the cheese is nicely browned.
Leave to stand for 10 minutes before serving. This went really well with a simple salad (lettuce, tomatoes, cucumber) and crusty bread.
It's basically a crustless quiche or a baked omelette. It tasted absolutely divine and I must admit, I don't know if I'll ever bother making an omelette in a frying pan and flipping it overagain because this is such an easy alternative.
I'm joining in with the World Cup recipe challenge over on the Cooking Around The World blog
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