A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Egg Stuffed Peppers
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- #16022
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
6 medium bell peppers
boiling water
6 large eggs
3/4 cup milk
1/2 teaspoon onion powder
1/4 teaspoon ground oregano
1 dash salt and pepper
2 cups frozen mixed vegetables
directions
Cut off tops of peppers. Remove seeds. Cook in boiling water in a saucepan for 3 minutes. Drain. Cool.
Beat next 6 ingredients together in a bowl.
Divide vegetables among peppers until 1/4 inch from the top. Arrange stuffed peppers in a greased baking pan.
Bake in 350 degrees F oven for 45 to 60 minutes until inserted knife comes out clean.
added by
supersalad
nutrition data
Nutritional data has not been calculated yet.
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