Mexican Pepper Casserole Redux - not my favorite

Well, tonight I made the same, but not the same, recipe that Krispi made -- the Mexican Pepper Casserole, but the one on p. 137. I think the 2000 edition cookbook I have has changed the recipe significantly to reduce the fat content, and without having tasted Krispi's yummy looking casserole, I think I can safely say that the old recipe tasted a lot better than this one.

The intro to the recipe says that this is a "trimmed-down version" that deletes the butter, reduces the oil and eggs, replaces the sour cream with yogurt, and makes the cheese optional. I could not imagine making anything with Mexican in the name that does not have cheese, so I opted to use it. I also used the coriander (which was listed as optional), used 3 eggs (where it said 2 or 3), and used half yogurt and half sour cream (where it called for either). So, while I knew I was making a lower fat version, I hoped that these choices would make it at least somewhat rich and custardy (is that a word?). Instead, the custardy part had the consistency of scrambled eggs -- not smooth -- and was fairly bland, despite using all the suggested spices. I did like the taste of all those peppers on the bottom, and the colors were beautiful (I used red, orange, and yellow), but there were so many they made the bottom watery.

So, with a watery bottom and a bland top layer, this just wasn't a keeper. Thank goodness I opted for the cheese on top. Cheese makes everything palatable.

One final note: the recipe calls for a 10" square pan -- am I the only one who doesn't own a 10" square pan? I have 8" and 9" square pans, but honestly, I've never even heard of a 10" square pan. I opted to bake it in the same dutch oven I sauteed the veggies in, and it worked fine, although it didn't puff up nearly as much as Krispi's. That may have been due to me using the larger dutch oven, but I suspect the real culprit was the ingredient changes.