Thursday, October 9, 2008

Quiche Stuffed Peppers


6 large green bell peppers
8 slices bacon
1 cup grated cheddar cheese
1 cup grated swiss cheese
1 cup cream
3 large eggs

Spray a baking pan with Pam. Preheat oven to 350.

Cut the stem tops off the peppers. Clean out the seeds and the membranes. Par-boil the peppers for 5 minutes, drain. Place the peppers upright in the baking dish.

Cook the bacon. Chop the bacon into small pieces. Combine all the ingredients (except the peppers) and mix well.

Spoon the mixture evenly into the prepared peppers. Bake at 350 for 50 to 60 minutes, until the centers are firm.

Serve in the pan, or on a nice platter.


Notes: This looks really nice if you use a variety of different colored bell peppers. I serve this for breakfast, lunch or even dinner. A nice tray of these are also great for a brunch if you have people over. These freeze well after they have been cooked in individual zip-loc bags.

A smile is a curve that sets everything straight.