Recipes

EGG AND VEGGIE STUFFED PEPPERS

8 medium sweet peppers
2 cups (500ml) frozen mixed vegetables
8 eggs
1 cup (250ml) milk
1 tsp (5ml) onion powder
1 tsp (5ml) Italian seasoning

Cut tops from peppers and clean out insides. Stand each pepper in a custard cup or large muffin pan. Spoon 1/4 cup (50ml) frozen vegetables into each. In a large bowl, beat eggs with milk and seasonings. Pour about 1/3 cup (75ml) over vegetables in each pepper. Bake in 325ºF (160ºC) oven for about an hour. A knife inserted in the center will come out clean when done. Let stand 5 minutes before serving.

To microwave cook 4 at a time. Cook on HIGH for 6 minutes, rotating each pepper after 3 minutes (Rotate positions also, if microwave does not have turntable). Cook on MEDIUM another 10 to 14 minutes, rotating every 3 minutes. A knife inserted in the center will come out clean when done. Remove each pepper as it is done. (makes 8 servings)

Next... or  Back to index