Use regular sour cream, not low- or non- fat! I used the Classic yellow cake mix and made as directed, except I used low- fat sour cream. I baked about 15 minutes longer than package recommended for bundt pan.

It looked perfect coming out of the oven but within minutes fell. Was still good, though! My husband made a blueberry compote to pour over serving slices - camouflaged the damage and made a very tasty dessert.

Very Nice!

While I kept faithfully to the ingredients, I changed up the presentation and cooking method. First, I couldn' t find any red bell peppers I liked, I used orange - the recipe works with any bell pepper.

And instead of putting the mixture into a whole bell pepper, I cut the peppers in half lengthwise, so the egg part is more visible. I think its prettier presentation. I also used crumpled foil to keep the peppers from rolling when putting in or taking out of the oven.

All in all, a great idea - I will put this on my regular rotation!

Place roast in a large pot with water to cover. Mix in bouillon, salt, and garlic salt. Place the bay leaves, peppercorns, oregano, and rosemary in a coffee filter and secure tightly with a rubber band. Add this to the pot.

Bring to a boil over high heat, then reduce heat to low, cover with a lid, and simmer for 6 to 8 hours. Remove coffee filter and discard. Remove roast from the pot and shred with two forks. Reserve broth for dipping if desired.

Preheat oven to 375 degrees F ( 190 degrees C) .

Bake thawed pastry shell at 375 degrees F ( 190 degrees C) for 10 minutes.

Remove from oven and let cool. Reduce oven temperature to 350 degrees F ( 175 degrees C) . Meanwhile, in a medium bowl, combine the sour cream, bacon, cheese, French- fried onions, eggs, Worcestershire sauce and ground black pepper. Mix all together well and pour into the cooled pie shell. Bake at 350 degrees F ( 175 degrees C) for 35 to 45 minutes, or until quiche is set.