Broccoli and Cheddar Stuffed Bell Peppers
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3/4 cup cheddar cheese, cut in 1/2-inch pieces
1/2 cup nonfat milk
1 clove garlic, peeled
1 tbsp. hot sauce
Salt and pepper to taste
1 1/2 cups fresh broccoli, roughly chopped
4 medium bell peppers
- Preheat oven to 325°F. Cut the tops off the peppers and remove the cores and seeds. Rinse and pat dry; stand peppers upright, closely together, in a baking pan set aside.
- Place eggs, cheese, milk, garlic, hot sauce, salt and pepper into the 40 oz. Processing Bowl and pulse 2-3 times until well-mixed. Add the broccoli, pulse 3 times and then spoon the egg mixture into each pepper.
- Bake for 55-60 minutes, or until eggs are cooked and the top of each pepper is firm. Cool slightly before serving.