1- Transfer the roasted peppers to a plastic bag to steam and cool for about 10 minutes.

2- Once cooled, peel off the skins, cut off the stems, open and remove the seeds.

3- Preheat the oven to 350 degrees F and lightly coat a 3-quart baking dish with nonstick spray.

4- Lay half of the roasted peppers in a single layer in the dish, then sprinkle 1 cup Monterey Jack cheese and 1/2 cup cheddar cheese over them.

5- Repeat the layers with the remaining peppers and cheeses.

6- In a medium bowl, whisk the eggs, milk, flour, baking powder, onion powder, garlic powder, salt, and pepper until smooth.

7- Pour the egg mixture evenly over the layers.

8- Bake for 45 minutes or until puffed, golden, and fully set.

9- Let it stand for 5 to 10 minutes before slicing.

10- Serve with sour cream, salsa, and fresh cilantro or parsley if you like.