Instructions: Preheat oven to 400 degrees. Spray a 9-inch baking dish with vegetable cooking spray. Microwave peppers on High on microwave-safe plate (frozen peppers; 2 to 3 minutes; fresh peppers: 1 to 2 minutes). Drain or pat dry peppers. Transfer peppers to baking dish.

Beat together eggs, water and seasoning. Stir in salmon and 3/4 cup cheese. Pour egg mixture over peppers. Top with remaining 1/4 cup cheese. Bake 18 to 20 minutes, until puffed and golden.

This recipe yields 6 servings.

Hash Brown Variation: Omit peppers, substituting 2 cups thawed hash browns. Proceed with recipe as directed, baking for 20 minutes.

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