Nonstick vegetable cooking spray
2 1/2 tsp. salt, divided
3 oz. angel hair pasta (capellini)
1/2 c. finely diced red & green peppers
4 lg. eggs
1 1/3 c. whipping or heavy cream
Freshly ground black pepper to taste
1 1/4 c. grated Monterey Jack cheese (with jalapeno peppers)
3 tbsp. chopped fresh parsley, for garnish

1. Preheat oven to 350 degrees. Spray 3 mini muffin tins each with 12 (1 3/4 inch) molds with the nonstick vegetable cooking spray.

2. Bring 2 quarts of water to a boil and add 2 teaspoons of the salt and the pasta. Cook until tender, about 4-5 minutes. Drain the pasta well in a colander, then pat dry with a clean kitchen towel. Divide the pasta evenly among the mini muffin tins. Sprinkle the diced peppers evenly over the pasta.

3. In a mixing bowl, place the eggs, cream, the remaining 1/2 teaspoon of salt, a grating of pepper and the cheese. Using a whisk, mix well to blend. Pour or ladle the mixture into molds.

4. Bake on the center shelf of the oven until the flans are set, puffed, and slightly browned, about 15-20 minutes. Remove from the oven and cool 10 minutes. The flans will deflate, losing their puffiness. The flans can be made up to 3 days advance. Cool. Cover with plastic wrap, and refrigerate. Reheat in a preheated 350 degree oven until heated through, about 10-15 minutes.

5. To serve: Remove the flans by lifting gently from the molds. Arrange on a serving plate. Sprinkle with the chopped parsley.

Note: The flans can be unmolded and reheated in a microwave if desired.