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

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