This sounds SP-compatible:

Mini Cherry Pepper quiches:

24/fresh red mild cherry peppers
1 egg, slightly beaten
1/2 cup whipping cream
1/4 cup finely choppped fresh mushroms
1 green onion, finely chopped (2 T)
1/2 tes. Dijon-style mustard
1/4 teas salt
1/8 tsp pepper
1/2 cup shredded Swiss cheese

Preheat oven to 375 degrees. Cut tops off of peppers; 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. In a small bowl stir together egg, cream, mushroooms, onion, mustard, salt, and pepper 'til combined. Spoon about 1-1/2 teas. of the mixture into each pepper. Sprinkle tops w/cheese. Bake for 15 inutes and filling is puffed and golden brown. Cool 5 minutes. Serve warm.

each: 30 cal., 3 g total fat (1 g. sat. fat), 17 mg chol., 32 mg sodium, 1 g cars, 0 g fiber, 1 g protein.

I'd like to try these using bigger peppers, to serve to overnight guests for breakfast/brunch. I also like ham or pepperoni, and even chili peppers in my quiches!

That sounds great but a lot of work! I'll have to try them. They also sound like they would make great appetizers for a party.

;-Deb