Ham-Stuffed Bell Peppers
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Ground fully cooked ham||1 Cup (16 tbs)|
|Canned tomatoes||7 1⁄2 Ounce (1 can)|
|Tomato juice||1⁄2 Cup (8 tbs)|
|Coarsely crushed saltine crackers||1 1⁄4 Cup (20 tbs) (27 crackers)|
|Egg||1 , beaten|
|Bottled hot pepper sauce||2 Dash (adjust quantity as per taste)|
|Ground red pepper||1⁄8 Teaspoon|
|Green peppers||4 , halved crosswise and seeded|
|Butter/Margarine||1 Tablespoon, melted|
For stuffing, in a large skillet melt the 1/4 cup butter or margarine.
Add the onion, celery, and garlic; cook till tender.
Add the ham, undrained tomatoes, and tomato juice.
Bring to boiling, then reduce heat.
Simmer, uncovered, about 10 minutes or till liquid is slightly reduced.
Stir in 1 cup of the crushed crackers, the beaten egg, sugar, hot pepper sauce, and ground red pepper.
Meanwhile, in a large saucepan cook the green pepper halves in boiling water for 3 to 4 minutes; invert to drain.
Fill green pepper halves with the ham vegetable mixture.
Arrange peppers, filled side up, in a 13x9x2inch baking pan.
Cover with foil.
Bake in a 350Â° oven for 10 minutes.
For topping, combine the remaining crushed crackers and the 1 tablespoon melted butter or margarine.
Top green peppers with crumb mixture and return to oven.
Bake, uncovered, for 15 minutes more.
Transfer to a serving platter.
Garnish with parsley.