Try this fun, kid-friendly recipe for quiche-stuffed peppers! Colorful, delicious, and nutrient-dense, they’re sure to become a staple on your family menu for years to come.
Quiche-Stuffed Bell Peppers Serves 4
Ingredients: 2 bell peppers 1 tablespoon olive oil 1/4 cup onion, diced 1/4 cup broccoli, chopped 1/4 cup tomato, diced 3 eggs 1/8 cup whole milk 1/8 teapsoon cayenne pepper, ground 1/8 teaspoon salt 1/8 teaspoon black pepper, ground 1/4 cup cheddar cheese, shredded
Preparation: Step 1 Preheat oven to 375˚F. Step 2 Halve, core, and seed peppers. Leave stems intact if desired. Step 3 Warm olive oil in a large skillet over medium heat. Add onions, broccoli, and tomatoes. Saute until onions are translucent and broccoli and tomatoes are fork-tender, about 5 minutes. Remove pan from heat. Step 4 In a medium bowl, combine eggs, milk, cayenne pepper, salt, pepper, and cheese. Step 5 Add vegetable mixture to egg mixture. Stir to combine. Step 6 Place pepper halves skin-side down on baking sheet. Add approximately 2/3 cup filling to each. Step 7 Bake 35 minutes, or until a toothpick inserted into center of filling comes out clean.
Tip: If pepper halves won’t sit flat on the baking sheet, prop them up with aluminum foil to prevent the filling from spilling out before it sets.
