Quiche in Pepper Pots
The American Egg Board, New England
8 medium (about 4 oz. each) sweet green, red, or yellow peppers
2 cups (about 8 oz.) frozen vegetable blend, thawed
1 cup skim or low-fat milk
1 teaspoon garlic powder
1 teaspoon Italian seasoning, crushed
Cut tops off peppers and remove seeds. Sawtooth or scallop pepper edges, if desired.
Stand peppers upright in custard cups or muffin-pan cups. Spoon 1/4 cup of the vegetables into each pepper.
In large bowl, beat together eggs, milk, and seasonings until well blended.
Pour about 1/3 cup of the egg mixture over vegetables in each pepper.
Bake in preheated 325 degrees F oven until knife inserted near center comes out clean, about 60-to-70 minutes.
Let stand 5 minutes before serving.
Microwave: Place 4 of the filled peppers in custard cups on plate, platter or tray. Cook on full power 6 minutes. Rotate plate. Cook on 50% power, rotating plate every 3 minutes, until knife inserted near center comes out clean, about 10-to-14 minutes. Remove each pepper as it is done. Repeat for remaining peppers.