Stuffed Green Peppers
|Green peppers||8 Large|
|Crumbs/Bread /cracker /corn flake||1⁄2 Cup (8 tbs)|
|Smoked ham||1 Pound|
|Tomatoes||1 Can (10 oz)|
Grind ham and onion together, squeeze in tomatoes and juice (cut out any hard core).
Cut tops off peppers and clean out seeds.
Put mixture in peppers; place in upright position in casserole.
Use enough crumbs in meat mixture to give it body.
Pour any excess juice into bottom of casserole or a little water may be added, so peppers stay moist.
Bake at 350° for 1 1/2 hours.
These peppers can be placed in individual baking dishes, baked and cooled, covered and frozen to use later.
Appealing to small family.
Reheat individual peppers before serving.
From experience, I know they keep nicely for 3 months, possibly longer.