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Broccoli Quiche in Colorful Peppers

4 medium red, yellow or green bell peppers (4 oz. each)  
1 cup frozen broccoli florets, defrosted  
4 eggs  
1/2 cup milk  
1/2 tsp. garlic powder  
1/4 tsp. dried Italian seasoning 

Heat oven to 325°F. Cut about 1/2 inch off tops of peppers; remove seeds. Place peppers upright in custard cups; place cups in baking pan. Spoon 1/4 cup broccoli into each pepper. Beat eggs, milk, garlic powder, and Italian seasoning in medium bowl until blended. Pour evenly over broccoli. Bake in center of 325°F oven until knife inserted near center comes out clean, 60 to 70 minutes. Let stand 5 minutes.

 


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