South of the Border Pie

1 medium onion, chopped
1 small bell pepper, chopped
3 cloves garlic, minced
1 T olive oil
1 t cumin
1-2 t chili powder
1/4 t salt
1 can kidney beans, drained
1 1/2 cups cooked brown rice
1 c grated cheddar
3/4 c milk
2 eggs, whisked
Salsa & sour cream for serving.
Preheat oven to 350 degrees.

Heat olive oil in a large skillet over medium heat and cook onion, half the peppers & the garlic till tender.  Stir in spices and cook for a couple minutes more.  Remove from heat.  Whisk the eggs and milk in a large bowl, stir in the rice, beans & eggs and then add the vegetables from the skillet and mix well.  Spoon mixture into a greased casserole or pie plate and bake for 25 minutes or until set.  Let stand 10 minutes.  Arrange the remaining green peppers on top and serve with sour cream and salsa on the side.

Adapted from Better Homes & Gardens Vegetarian Cooking for Today 1993


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