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MEXICAN BELL PEPPER CASSEROLE I
YIELD: 4 SERVINGS PER SERVIND: I LEAN I 3 GREEN I 3 CONDIMENTS TOTAL TIME: 60 MINUTES
INGREDIENTS:
DIRECTIONS:
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1. Preheat oven to 375' F. 2. Beat together the eggs and yogurt set aside. 3. In a medium skillet, cook onions and garlic In oil with spices until onions are translucent. Add peppers, and continue to cook over low heat, 4 to 5 minutes If using frozen and 8 to io If using fresh. 4. Spread half the pepper mixture In a deep casserole dish, and top with half the cheese; repeat the layers. Pour yogurt mixture over top. 5. Cover and bake for 30 minutes, then uncover and bake for an additional 15 minutes.
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3 large eggs iz oz. low•fat plain Creek yogurt !A cup thinly sliced onion clove garlic minced tsp olive oil tsp salt tsp cumin 'A tsp coriander tsp dry mustard Sea tsp cayenne pepper t zo.oz bag frozen chopped bell peppers. thawed per package instructions' ❑ 8 oz. reduced•fat, shredded cheddar or mozzarella cheese 'Should contain bell pepper's only: avoid products with onion, sauces. or other Ingredients. If you can't find a frozen option or prefer to use fresh, use 6 medium bell peppers (any color chopped) instead.
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