Broccoli Quiche in Colorful Peppers
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
- Nutritional Information
Excellent Source: Vitamin A, Folate and Choline
Good Source: Dietary Fiber, Protein, and Vitamin D
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
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.
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.
BAKE in center of 325°F oven until knife inserted near centers comes out clean, 60 to 70 minutes. LET STAND 5 minutes.
Bring some color to the table with these easy to make stuffed peppers filled with egg, broccoli florets and Italian seasonings.