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 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.