2 Tbsp. margarine
1/3 c. mushrooms, chopped
1/4 c. green pepper, chopped
1/4 c. onion, chopped
6 oz. tomato paste
1/4 c. water
1/2 tsp. dried oregano leaves
1 1/2 c. shredded Mozzarella cheese
7 1/2 oz. can refrigerated buttermilk biscuits

Melt margarine. Add mushrooms, peppers and onions to skillet. Stir until veggies are tender. Add tomato paste, water and oregano; blend. Cover for 5 minutes. Simmer over low heat. Add 1 cup cheese. Mix well. Grease 10 muffin cups. Separate dough into 10 biscuits. Press biscuits onto bottom and sides of muffin cups. Fill with vegetable mixture. Bake at 375° for 20 to 25 minutes. Remove from oven and sprinkle with remaining cheese.