Zucchini Stuffed Peppers

• 2 medium sized yellow, orange or red bell peppers
• 1 egg
• 1/2 cup milk
• 1/2 cup shredded zucchini (pat out on paper towel to absorb excess moisture)
• 1/4 cup shredded cheddar cheese
• 1/2 cup shredded Swiss or Gruyere cheese
• 1 rounded tablespoon snipped fresh chives
• 1 tablespoon chopped fresh basil
• salt and pepper to taste

1. Carefully cut around the stem of the pepper, take the stem and twist to lift out the seeds. Remove rib membranes and any loose seeds. If necessary, slice a very thin piece off the bottom (without cutting into the body of the pepper) to make each pepper stand upright. Place in parchment lined baking dish.
2. In a mixing bowl, combine egg and milk and beat well.
3. Add remaining ingredients, stirring to mix it all well.
4. Spoon mixture into hollowed out peppers.
5. Sprinkle with Parmesan cheese if desired.

1. Bake at 350º for 3/4 to 1 hour. Insert a knife into egg mixture – if knife comes out clean it is done.
2. Let sit for 5 minutes and serve.

From Mennonite Girls Can Cook