Quiche in Pepper Pots 2 medium (about 4 oz. each) green, yellow or sweet red peppers 1/2 cup (about 8 oz.) frozen vegetable blend, thawed 2 eggs 1/4 cup skim or low-fat milk 1/4 teaspoon garlic powder 1/4 teaspoon Italian seasoning, crushed
Cut tops off peppers and remove seeds. Sawtooth or scallop pepper edges, if desired. Stand peppers upright in custard cups or muffin-pan cups. Spoon 1/4 cup of the vegetables into each pepper. In small bowl, beat together eggs, milk and seasonings until well blended. Pour about 1/3 cup of the egg mixture over vegetables in each pepper. Bake in preheated 325 degree F oven until knife inserted near center comes out clean, about 60 to 70 minutes. Let stand 5 minutes before serving. Serving Size: Makes 2 Servings Nutritional Information: Per Serving (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 http://groups.yahoo.com/group/Recipes-for-2/ Need some recipes with only 2-3 servings?
