1 c. uncooked Orzo pasta
2 red, green and/or yellow bell peppers, seeded and chopped
1 med. onion, chopped coarse
2 tbsp. vegetable oil
4 eggs
2 c. milk
1/8 tsp. black pepper
1 1/4 c. grated sharp Cheddar cheese, divided

Preheat oven to 350 degrees F. Spray 2 quart shallow casserole with non-stick cooking spray; set aside.

Cook pasta according to package directions, undercooking by 4 minutes; drain well.

Meanwhile, in medium skillet, over medium heat, saute bell peppers and onion in oil, stirring until soft, about 5 minutes.

In large bowl, combine eggs milk and black pepper. Stir in 1 cup cheese, then cooked pasta and vegetables. Pour into prepared casserole. Cover; bake 50 minutes. Uncover; sprinkle with remaining 1/4 cup cheese. Bake 10-15 minutes, uncovered, until eggs are set. Makes 6 servings.