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2 medium (about 4 ounces each) green, yellow or sweet red peppers
1/2 cup (about 2 ounces) frozen vegetable blend, thawed
2 large eggs
1/4 cup skim or low-fat milk
1/4 teaspoon garlic powder
1/4 teaspoon Italian seasoning, crushed

1. Cut tops off peppers and remove seeds. Sawtooth or scallop pepper edges, if desired.
2. Stand peppers upright in custard cups or muffin-pan cups.
3. Spoon 1/4 cup of the vegetables into each pepper.
4. In small bowl, beat together eggs, milk and seasonings until well blended.
5. Pour about 1/3 cup of the egg mixture over vegetables in each pepper.
6. Bake in preheated 325°F (160°C) oven until knife inserted near center comes out clean, about 60 to 70 minutes.
7. Let stand 5 minutes before serving.

Makes 2 servings.

Nutrition information per serving of 1/2 recipe using green and yellow peppers, broccoli, sweet red pepper, mushroom and onion vegetable blend; and skim milk: 119 calories, 5 gm total fat, 213 mg cholesterol, 89 mg sodium, 283 mg potassium, 10 gm carbohydrate, 9 gm protein and 10% or more of the RDI for vitamins A, B12 and C, riboflavin, phosphorus

Recipe and photograph provided courtesy of the American Egg Board (AEB) and Egg Nutrition Center (ENC).

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