| 302 | 303 | 304 | 305 | 306 |
| 1 | 105 | 210 | 315 | 420 |
|
Quiche−Stuffed Peppers
2
2
2
1
1
2
1
large red bell peppers (about 3/4 pound)
large green bell peppers (about 3/4 pound)
tablespoons butter or margarine
medium onion, chopped
/4 pound boiled ham, chopped (1/2 cup)
tablespoons all−purpose flour
/4 teaspoon dried oregano leaves
Dash of pepper
1
2
1
cup half−and−half
large eggs
/2 cup crumbled feta cheese (3 ounce)
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.
Quiche−Stuffed Peppers
286
Page
Quick Jump
|