Stuffed Bell Peppers With Ham

Recipe from Oxmoor House

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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


  1. 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.
  2. 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.
  3. 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.
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