Total Time
50mins
Prep 15 mins
Cook 35 mins

You can use bell peppers of just one color if you prefer. Recipe is from Pillsbury.

Ingredients Nutrition

  • 1 refrigerated pie crust
  • 14 medium green bell pepper, cut into 2x1/4-inch strips (about 1/2 cup)
  • 14 medium red bell pepper, cut into 2x1/4-inch strips (about 1/2 cup)
  • 14 medium yellow bell pepper, cut into 2x1/4-inch strips (about 1/2 cup)
  • 13 cup milk
  • 2 eggs
  • 1 (4 ounce) container garlic & herb spreadable cheese
  • 14 cup Italian cheese blend, shredded
  • fresh basil leaf (optional)

Directions

  1. Heat oven to 400 degrees.
  2. Place pie crust in a 9-inch glass pie plate.
  3. Arrange half the peppers in pie plate.
  4. In small bowl, beat milk, eggs and spreadable cheese with electric mixer at low speed until well blended.
  5. Pour egg mixture over peppers in pie plate.
  6. Place remaining peppers over top of egg mixture.
  7. Fold edge of crust over filling, pleating crust slightly as necessary.
  8. Bake 20-30 minutes or until crust is golden brown and center is set.
  9. Sprinkle with cheese blend.
  10. Bake 3-5 minutes longer or until cheese is melted.
  11. Sprinkle with basil.
  12. Serve immediately.

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