You are here

Ham-Stuffed Bell Peppers's picture
Ham stuffed bell peppers are savory side that can be served with any meal. Spiced with garlic and hot pepper sauce, the ham stuffed peppers is a baked preparation that is both spicy and savory. I often serve these as dinner party sides.
  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
  Sugar 1⁄2 Teaspoon
  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 350° 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.

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4.3 (15 votes)