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Pepper Pots




Source of Recipe


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List of Ingredients






4 medium bell peppers (any color)
1-1/2 cups frozen vegetable blend, thawed
1/4 cup shredded Parmesan cheese
4 large eggs
1/2 cup milk
1/2 tsp. Italian herb seasoning
1/4 tsp. hot sauce
Provolone or mozzarella strips (optional)


Cut tops off peppers and pull out membrane and seeds. Rinse well. Thaw frozen vegetables and drain.
Stand peppers upright, one in a custard cup. Spoon 1/3 cup of vegetable blend into peppers. Place 1 tbsp. shredded Parmesan on top of vegetables in peppers. If only grated cheese is available, reduce by half.
In medium bowl, whisk eggs with part of milk. When blended, whisk in remaining milk, herb seasoning and hot sauce. Pour evenly over vegetables.
Cook 4 custard cups in microwave on full power 6 minutes. Rotate plate. Cook on 50 percent power, rotating every 3 minutes, until knife inserted into center comes out clean, about 10-14 minutes. If using cheese strips, top with criss-crossed strips. Serve when cheese is melted.

Recipe