Stuffed Bell Peppers With Ham

Oxmoor House
6 servings


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6 medium-size green peppers
1 to 1 1/2 pounds ground, cooked ham
2 tablespoons butter or margarine
1 medium onion, chopped
2 medium-size green peppers, chopped
1 clove garlic, minced
3 ripe tomatoes, peeled and finely chopped
2 cups plus 1 tablespoon fine dry breadcrumbs, divided
1/4 cup whipping cream
1 tablespoon chopped green onion tops
1 tablespoon chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon red pepper


Cut off tops of 6 green peppers; discard tops and seeds. Cook peppers 4 minutes in boiling salted water to cover; drain and set aside.

Sauté ham in butter in a skillet until browned, stirring occasionally. Add onion, green pepper, and garlic; cook over medium heat until tender. Add tomato; simmer over low heat 1 hour, stirring occasionally. Stir in 2 cups breadcrumbs. Add whipping cream, green onion tops, parsley, salt, and pepper; mix well.

Stuff mixture into green peppers; top with remaining breadcrumbs. Place in a lightly greased, shallow baking dish. Bake at 350° for 30 minutes. Serve hot.

Created date

February 2010