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Rice Quiche In Pepper Cups

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  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

Recipe Summary

Difficulty Level: 
Main Dish

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Rice Quiche In Pepper Cups Recipe