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● Preheat oven to 350°.
● Roast the peppers on a grill or in the broiler until the skin is charred. Peel away the skin, cut vertically so the pepper can be laid flat, and remove the seeds.
● In a large pan, sauté onion, garlic and carrots until the onions are translucent.
● Add the raisins and the walnuts to the onion mixture.
● Add the chili powder, cinnamon, cumin and oregano to the onion/raisin mixture; sauté an additional minute or two.
● Add the ground beef to the onion mixture, cook until meat is browned and cooked through.
● Prepare batter by mixing together the eggs, flour and half and half; whisk well.
● Grease a 13″x9″ casserole dish with a non-stick spray.
● Layer ingredients in casserole in this order: ½ peppers (laid flat), meat mixture, ½ pepper jack cheese, ½ Mexican blend cheese, ½ batter. Then this order: ½ peppers (laid flat), ½ batter, Salsa, ½ pepper jack cheese, ½ Mexican blend cheese.
● Bake in a preheated 350° over for 1 hour covered. Remove cover after 1 hour and bake for an additional 15 minutes until lightly browned and bubbly.