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        Ham Stuffed Peppers

 

3 green bell peppers
4 c. ground baked ham
1 c. cooked white rice
1 tsp. pureed onion
1 tbsp. light brown sugar
3/4 c. drained, canned-
 tomatoes, chopped fine & juice-
 reserved

Dash white pepper

Preheat oven to 350 degrees. Wash and halve peppers lengthwise removing seeds and ribs. Immerse them in boiling water for 5 minutes. Remove pat dry. Mix remaining ingredients except reserved tomato juice. Spoon mixture into pepper halves. Tuck peppers into a baking pan so they fit snugley but not tightly. Add reserved tomato juice to bottom of pan. Bake, uncovered 30 minutes to heat through. To serve, spoon pan drippings over top of each pepper.

         Ham Stuffed Peppers

 

1/4 c. butter and 1 tbsp.
1/2 c. chopped onion
1/4 c. chopped celery
1 clove garlic, crushed
1 1/2 c. ground cooked ham
1 (7 1/2 oz.) can tomatoes,-
 chopped

1 1/4 c. cracker crumbs
1 egg, beaten
1 tsp. sugar
1/8 tsp. ground red pepper
2 slices American cheese
4 green bell peppers, halved

In large skillet melt the 1/4 cup butter. Add onion, celery, garlic. Cook until tender. Add ham, tomatoes. Bring to boil and simmer about 10 minutes or until liquid is reduced. Stir in 1 cup of the cracker crumbs, the egg, sugar and red pepper.

In large pan cook pepper halves in boiling water with a dash of salt for 3 or 4 minutes. Drain well and fill halves with ham and vegetable mixture. Arrange peppers in 13 x 9 x 2 inch baking dish. Cover with foil. Bake at 350 degrees for 15 minutes.

Combine remaining crumbs and 1 tablespoon melted butter. Top peppers with mixture. Put on 1/4 slice American cheese.

 

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- H. P. Blavatsky