Zucchini Stuffed Peppers

2 medium sized yellow, orange or red bell peppers

1 egg

1/2 C milk

1/2 C shredded zucchini (pat out on paper towel to absorb excess moisture)

1/4 C shredded cheddar cheese

1/2 C shredded Swiss or Gruyere cheese

1 rounded T snipped fresh chives

1 T chopped fresh basil

salt and pepper to taste

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.  In a mixing bowl, combine egg and milk and beat well.  Add remaining ingredients, stirring to mix it all well.  Spoon mixture into hollowed out peppers.  Sprinkle with Parmesan cheese if desired.  Bake at 350 degrees for 45 minutes to one hour. Insert a knife into egg mixture - if knife comes out clean it is done.  Let sit for five minutes and serve.