Broccoli Quiche in Colorful Peppers

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  • Ingredients
    4 medium red, yellow OR green bell peppers (4 oz. each)
    1 cup frozen broccoli florets, defrosted
    4 EGGS
    1/2 cup milk
    1/2 tsp. garlic powder
    1/4 tsp. dried Italian seasoning

    Yields: 4

  • Nutritional Information

    Per Serving

    Excellent Source: Vitamin A, Folate and Choline

    Good Source: Dietary Fiber, Protein, and Vitamin D

    Calories: 132

    Total Fat: 6 g
    Saturated fat: 2 g
    Polyunsaturated fat: 1 g
    Monounsaturated fat: 2 g

    Cholesterol: 188 mg
    Sodium: 95 mg
    Carbohydrates: 10 g
    Dietary Fiber: 3 g
    Protein: 9 g
    Vitamin A: 4053.8 IU
    Vitamin D: 56 IU
    Folate: 80 mcg
    Calcium: 78.2 mg
    Iron: 1.4 mg
    Choline: 137.5 mg

Directions

  1. HEAT oven to 325°F. CUT about 1/2 inch off tops of peppers; remove seeds. PLACE peppers upright in custard cups; place cups in baking pan.

  2. SPOON 1/4 cup broccoli into each pepper. BEAT eggs, milk, garlic powder and Italian seasoning in medium bowl until blended. POUR evenly over broccoli.

  3. BAKE in center of 325°F oven until knife inserted near centers comes out clean, 60 to 70 minutes. LET STAND 5 minutes.

Insider Info

Bring some color to the table with these easy to make stuffed peppers filled with egg, broccoli florets and Italian seasonings.