Ham and Artichoke Strata with Sweet Pepper Cream

- 6 Bays English Muffins, split, lightly toasted and cubed
- 2 cups (4 ounces) shredded Swiss cheese
- 1 can (14 ounces) artichoke bottoms, drained and chopped
- 4 ounces boiled ham, cut into julienne strips
- 1 package (8 ounces) cream cheese, softened
- 3 eggs
- 1 cup half-and-half
- Sweet Pepper Cream [recipe follows]

Arrange half of toasted muffin pieces in buttered 9x12x2-inch glass baking dish. Sprinkle with half of the Swiss cheese, then artichokes and ham. Top with remaining muffin pieces. In medium bowl, beat cream cheese until light and fluffy. Add eggs, one at a time, mixing well after each addition. Blend in cream and pour over layers in pan. Sprinkle with remaining cheese. Cover lightly with foil; let stand at least 30 minutes. Bake 20 minutes in a preheated 375° F oven; uncover and continue baking 15-20 minutes or until set. Let stand 10 minutes before cutting serve with Sweet Pepper Cream.

Serves 6

- 2 medium yellow or red bell peppers
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 1 tablespoon Dijon mustard
- 1 cup heavy cream

Cut peppers in half; remove stem, seeds and veins. Place skin side up on broiler pan. Broil until evenly charred on outside. Place in loosely closed paper bag several minutes, then rub away charred skins. Puree in blender or food processor until smooth. Let cool.

Whip cream until soft peaks form. Blend salt, pepper and mustard into pepper puree then fold puree into whipped cream and serve with the strata.