Quiche-Stuffed Peppers

Yield: about 4 servings

Ingredients

• 2 large red bell peppers (about 3/4 pound)
• 2 large green bell peppers (about 3/4 pound)
• 2 tablespoons butter
• 1 medium onion, chopped
• 1/4 pound boiled ham, chopped (1/2 cup)
• 2 tablespoons all-purpose flour
• 1/4 teaspoon dried oregano leaves
• Dash of pepper
• 1 cup Half-and-Half
• 2 large eggs
• 1/2 cup crumbled feta cheese (3 ounce)

Instructions

1. Carefully remove stem, with about an inch of surrounding pepper, from each pepper. Chop pepper from around stems to equal 2 tablespoons; set aside.
2. Keeping peppers whole, remove and discard ribs and seeds. Stand each pepper upright in a microwave-safe muffin pan cup; set aside.
3. In medium glass bowl, microwave butter on HIGH for 30 seconds.
4. Add reserved chopped pepper, onion and ham; microwave on HIGH for 3 minutes or until onion is tender, stirring after 1 1/2 minutes.
5. Stir in flour, oregano and pepper until smooth. Gradually stir in Half-and-Half; beat in eggs and stir in 1/3 cup feta cheese. Spoon into the pepper cups, dividing evenly; microwave on HIGH for 4 minutes.
6. Sprinkle with remaining feta cheese.
7. Microwave on MEDIUM 10 to 12 minutes, or until just set, rotating muffin pan a quarter turn every 3 minutes.