Three-Cheese Baked Eggs With Roasted Peppers

• 3 medium red bell peppers
• 1/4 cup all-purpose flour
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 3/4 teaspoon baking powder
• 9 large eggs
• 3 tablespoons unsalted butter, melted
• 1 1/2 cups extra-sharp cheddar cheese, coarsely grated (6 ounces)
• 1 cup whole milk ricotta cheese (8 ounces)
• 1 cup parmigiano-reggiano cheese, grated (2 ounces)
• 3 scallions, finely chopped (1/2 cup)
• 2 scallions, slivered for garnish

1. Roast peppers on racks of gas burners over high heat, turning with tongs, until skins are blackened, 10 to 12 minutes.
2. Or broil peppers on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.)
3. Transfer to a bowl and cover tightly with plastic wrap, then let stand 20 minutes.
4. When cool enough to handle, peel peppers, discarding stems and seeds, and cut into 1/3-inch dice.
5. Preheat oven to 350u0b0F
6. Sift together flour, salt, and baking powder into a small bowl.
7. Beat eggs in a large bowl with an electric mixer at medium-high speed until doubled in volume, about 3 minutes.
8. Add butter, flour mixture, and cheeses and mix well at low speed, then stir in peppers and scallions.
9. Pour into a buttered 10-inch (6-cup) glass pie plate and bake in middle of oven (or lower third of oven if baking with bacon) until top is golden brown and a tester comes out clean, 30 to 35 minutes.
10. Let stand 5 minutes before serving.

red bell peppers, flour, flour, salt, baking powder, eggs, unsalted butter, cheddar cheese, milk ricotta cheese, cheese, scallions, scallions

Taken from www.food.com/recipe/three-cheese-baked-eggs-with-roasted-peppers-216660 (may not work)