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.