3 sm. red peppers
3 sm. yellow peppers
3 cloves garlic, minced
3 scallions, thinly sliced
1 - 2 jalapeno peppers, minced
2 tbsp. olive oil
Zest of 1/2 lemon
1 tsp. lemon juice
1 1/2 c. cheese
Salt and pepper
70 miniature pastry shells

Seed peppers and cut into 1/4 x 3/4 inch strips. Saute garlic, scallions and jalapenos in olive oil about 3 minutes. Add lemon zest and juice. Drain juices and thicken over high heat. Add to pepper mixture and season with salt and pepper. Pour a small amount of cheese in the bottom of each tartlet shell, then spoon about 2 teaspoons of the pepper mixture on top.

CUSTARD:

2 whole eggs
2 egg yolks
2 c. heavy cream
Pinch of cayenne pepper
1 tsp. salt
1 1/2 c. grated cheese

Whisk together eggs, yolks, cream, salt and cayenne until frothy. Spoon custard on top of peppers to fill each tartlet. Bake at 350 degrees about 12 to 15 minutes.