These novel individual all vegetable tarts are easy on the cook. Simply choose any colorful vegetable blend you like to fill the peppers, pour on an egg-and-milk custard and bake.
Cut tops off peppers and remove seeds. 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 half of the egg mixture over the vegetables in each pepper. It should be at least 1/3 cup of egg mixture.
Bake in preheated 325°F oven until knife inserted near center comes out clean, about 60 to 70 minutes. Let stand 5 minutes before serving.
Saw tooth or scallop pepper edges, if desired.
Add 2 tablespoon sauteed onion for a sweet hint.
This recipe is very easy to scale if there is company for dinner. Just multiply the recipe to suit the number of servings you need.
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