Ham-Stuffed Bell Peppers Recipe
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.
Ingredients
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Celery | 1/4 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), minced | |
| 1 cup ground fully cooked ham | ||
| 1 71/2-ounce can tomatoes, cut up | ||
| Tomato juice | 1/2 Cup (16 tbs) | |
| Saltine crackers | 1 1/4 Cup (16 tbs), crushed | |
| Egg | 1 , beaten | |
| 1/2 teaspoon sugar Several dashes bottled hot pepper sauce | ||
| Ground red pepper | 1/8 Teaspoon | |
| 4 green peppers, halved crosswise and seeded | ||
| Butter/Margarine | 1 Tablespoon, melted | |
Directions
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.
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.
Chef
