Mexican Bell Pepper and Vegan Chorizo Casserole
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Weekend Meals
Cuisine: Mexican
Serves: 6-8
Ingredients
  • 2 tablespoons extra virgin olive oil
  • 1 large Vidalia onion, chopped (about 2 cups)
  • 4 cups of sliced peppers, red, green, orange, yellow
  • 4 cloves garlic, pressed or minced
  • 1 teaspoon ground cumin
  • ½ teaspoon sea salt
  • ½ teaspoon ground coriander
  • ¼ teaspoon cayenne
  • 4 eggs
  • 1½ cups sour cream
  • 2 teaspoons cornstarch
  • Salt and pepper
  • 2 tablespoons chopped cilantro or flat leaf parsley
  • 4 ounces Pepper Jack, grated (divided use)
  • 12 ounces Tofurky chorizo style
Instructions
  1. Preheat the oven to 375 degrees F.
  2. Heat the olive oil in a large skillet, and sauté the onions for about 8-10 minutes over low heat to bring out their sweetness.
  3. Prep your peppers and garlic while the onions are slowly sautéing. Add the peppers to the skillet, and cook for about 8 minutes. Then add the garlic, cumin, sea salt, pepper, coriander, and cayenne, and saute about 4 more minutes.
  4. While everything is sautéing, mix the eggs, sour cream, cornstarch, sea salt and pepper, and cilantro or parsley in the food processor.
  5. Put the pepper onion mixture in the bottom of a greased 9' x 13' Pyrex dish. Stir in about half (2 ounces) of the grated Pepper Jack and all of the Tofurky chorizo.
  6. Pour the egg and sour cream mixture over the top of the pepper/onion/Pepper Jack/chorizo mixture, and sprinkle with the remaining 2 ounces of grated Pepper Jack.
  7. Bake at 375 degrees for 40-45 minutes.
Notes
© 2017 Nancy Olah. All Rights Reserved.
Recipe by Fool a Carnivore at https://foolacarnivore.com/mexican-bell-pepper-and-vegan-chorizo-casserole/