Quiche-filled peppers
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | mediums | Bell peppers, cored |
| ⅓ | cup | Chopped onion |
| 3 | Eggs | |
| 1 | can | Evaporated milk (5 oz) |
| ⅔ | cup | Finely diced cooked ham |
| 1 | tablespoon | Finely chopped fresh parsley |
| ¼ | teaspoon | Garlic powder |
| 1 | cup | Shredded Monterey Jack and pepper cheese |
Directions
Place peppers in individual ramekins or an 8" square dish. Cover with vented plastic wrap and microwave on high 4 minutes; drain peppers.
Place onion in a 4-cup glass measure; cover with vented plastic wrap.
Microwave on high 1½ minutes. Break eggs into same measure; beat.
Blend in milk. Stir in ham, parsley, garlic powder and cheese. Divide mixture among prepared pepper cups. Cover peppers with wax paper.
Redistributing peppers midway through cooking, microwave on medium-high (70%) 10-12 minutes, or until almost set. Let stand 5 minutes before serving.
Nutrient data per serving: 243 calories; 16 grams protein; 15 grams fat; (56% total calories); 9 grams carbohydrates; 1 gram dietary fiber; 196 milligrams cholesterol; 251 milligrams sodium.
Submitted By MICHAEL ORCHEKOWSKI On 08-08-95