Mini Cherry Pepper Quiches
Stuffed red mini peppers make these appetizers pop on your party tray.
Prep Time:
25 mins
Total Time:
45 mins
Servings:
24 appetizers
Ingredients
-
24 fresh red mild cherry peppers (about 2 cups)
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1 egg, slightly beaten
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1/2 cup whipping cream
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1/4 cup finely chopped fresh mushrooms
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1 green onion, finely chopped (2 Tbsp.)
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1/2 teaspoon Dijon-style mustard
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1/4 teaspoon salt
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1/8 teaspoon pepper
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1/3 cup shredded Swiss cheese
Directions
1.
Preheat oven to 375 degree F. Cut off tops of peppers and use a small spoon to remove seeds. Place each pepper in a 1-3/4-inch muffin cup. Use a small crumpled piece of foil to keep peppers upright.
2.
In a small bowl stir together egg, cream, mushrooms, onion, mustard, salt, and pepper until combined. Spoon about 1-1/2 teaspoons of the mixture into each pepper. Sprinkle tops with cheese. Bake for 15 minutes until filling is puffed and golden brown. Cool 5 minutes. Remove from pans and serve warm. Makes 24 appetizers.
Nutrition information
Calories 30, Total Fat 3 g, Saturated Fat 1 g, Monounsaturated Fat 1 g, Polyunsaturated Fat 0 g, Cholesterol 17 mg, Sodium 32 mg, Carbohydrate 1 g, Total Sugar 0 g, Fiber 0 g, Protein 1 g. Daily Values: Vitamin A 0%, Vitamin C 34%, Calcium 2%, Iron 1%.
Percent Daily Values are based on a 2,000 calorie diet
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