Mini Cherry Pepper Quiches

Stuffed red mini peppers make these appetizers pop on your party tray.

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  • Makes: 24 servings
  • Makes: 24 appetizers
  • Prep: 25 mins
  • Cool: 5 mins
  • Bake: 15 mins 375°F

Mini Cherry Pepper Quiches

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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.
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Nutrition Facts (Mini Cherry Pepper Quiches)

  • Per serving:
  • 30 kcal ,
  • 3 g fat
  • (1 g sat. fat ,
  • 1 g monounsaturated fat ),
  • 17 mg chol. ,
  • 32 mg sodium ,
  • 1 g carb. ,
  • 1 g pro.
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