All vegetable tarts


These novel individual all vegetable tarts are easy on the cook. Simply choose any colorful vegetable blend you like to fill the peppers, pour on an egg-and-milk custard and bake.


2 bell pepper (medium sized, about 4 oz each, green, yellow or red)
2 egg
1⁄4 c milk
  seasoning (leftovers or frozen vegetable blend, thawed)


Cut tops off peppers and remove seeds. Stand peppers upright in custard cups or muffin-pan cups.

Spoon 1/4 cup of the vegetables into each pepper. In small bowl, beat together eggs, milk and seasonings until well blended. Pour about 1/3 cup of the egg mixture over vegetables in each pepper.

Bake in preheated 325°F oven until knife inserted near center comes out clean, about 60 to 70 minutes. Let stand 5 minutes before serving.


Sawtooth or scallop pepper edges, if desired.

Add 2 tablespoon sauteed onion for a sweet hint.

This recipe is very easy to scale if there is company for dinner. Just multiply the recipe to suit the number of servings you need.

2 servings
Total time
1 hour, 25 minutes