Quiche-Stuffed Peppers

2 large red bell peppers (about 3/4 pound)
2 large green bell peppers (about 3/4 pound)
2 tablespoons butter or margarine
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 ounces)

Carefully remove stem, with about an inch of surrounding pepper, from each pepper. Chop pepper from around stems to equal 2 tablespoons; set aside.

Keeping peppers whole, remove and discard ribs and seeds. Stand each pepper upright in a microwave-safe muffin pan cup; set aside.

In medium glass bowl, microwave butter on HIGH for 30 seconds. Add reserved chopped pepper, onion and ham; microwave on HIGH for 3 minutes or until onion is tender, stirring after 1 1/2 minutes.

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. Sprinkle with remaining feta cheese. Microwave on MEDIUM 10 to 12 minutes, or until just set, rotating muffin pan a quarter turn every 3 minutes.

Makes about 4 servings.

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Prepared food already cooked, you just heat and serve. Homestyle specialties from the Pastacheese kitchen. Old fashioned styles like MAMMA used to make. Our product is made fresh to order and never frozen. We chill it only, to preserve the freshness and quality of the product when in transit. Two days are needed for preparation.
Mushrooms,mushrooms caps chopped, bread crumbs, olive oil, garlic, broccoli, white wine, salt and pepper