Rice Quiche In Pepper Cups
|Green pepper||4 Medium|
|Vegetable cooking spray||1 Tablespoon|
|Olive oil||1 Teaspoon|
|Minced garlic||1 Teaspoon|
|Chopped banana pepper||1⁄2 Cup (8 tbs)|
|Sliced green onions||1⁄2 Cup (8 tbs)|
|Cooked long grain rice||1 1⁄2 Cup (24 tbs) (Cooked Without Salt Or Fat)|
|Diced pimiento||2 Ounce, drained (1 Jar)|
|Dried marjoram||1⁄2 Teaspoon|
|Frozen egg substitute with cheese||16 Ounce (Two 8 Ounce Cartons)|
|Evaporated skimmed milk||1⁄2 Cup (8 tbs)|
|Ground nutmeg||1⁄8 Teaspoon|
|Shredded reduced-fat monterey jack cheese||1 Ounce (1/4 Cup)|
Cut tops off green peppers, and remove seeds.
Blanch pepper shells and tops in boiling water 3 minutes or until crisp-tender.
Drain and rinse under cold water until cool.
Invert shells on paper towels to drain.
Set tops aside.
Coat a medium nonstick skillet with cooking spray; add olive oil.
Place over medium-high heat until hot.
Add garlic, and saute until tender.
Add banana pepper and green onions; saute until tender.
Stir in rice, pimiento, and marjoram.
Spoon rice mixture evenly into pepper shells; place shells in an 8-inch square baking dish coated with cooking spray.
Combine egg substitute, milk, and nutmeg, stirring well with a wire whisk.
Pour mixture evenly over rice mixture in peppers.
Top each pepper with 1 tablespoon cheese; place reserved tops on peppers.
Bake, uncovered, at 350° for 30 to 35 minutes or until knife inserted in center comes out clean