Stuffed Bell Peppers With Ham

Recipe from Oxmoor House

More From Oxmoor House


Ingredients

  • 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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Stuffed Bell Peppers With Ham Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy