This noodle bake uses a variety of bell peppers, though it tastes like it contains green chiles, too. You can certainly add green chiles if you want to add more heat to the mild Tex-Mex flavor.
Confetti Noodle Bake
2 tablespoons salted butter
3 large eggs
1 tablespoon dried onion flakes
1 teaspoon seasoned salt
1/8 teaspoon cumin
1/16 teaspoon cayenne pepper
8 oz. package (2 cups) mixed shredded cheeses*
1 cup coarsely chopped bell (sweet) peppers*
2 packages shirataki noodles (orzo or finely chopped)
Preheat oven to 375. Grease 8 x 8 pan and set aside.
In a microwave-safe large bowl, melt butter. Beat in eggs with a fork. Add seasonings and beat with fork again.
Stir in cheese, then peppers, then noodles. (Chop noodles in a blender first if you don’t have the orzo shape.) Spread in prepared pan.
Bake for 40 minutes. Let sit 5 – 10 minutes before serving.
* I used Kraft Mexican Four Cheese blend with no growth hormones. You can use another blend or all one kind of cheese if you like.
* For the peppers, I used a frozen mix of green, red, and yellow strips, thawed and coarsely chopped. You can use whatever colors you want, fresh or frozen. Make sure they are completely thawed if you use frozen. You can stick to all one color, but it’s prettier with more variety. 8+)