Stuffed Green Peppers Recipe
Ingredients
| Green peppers | 8 Large | |
| Onion | 1 Large | |
| Bread, cracker or corn flake crumbs | ||
| Ham | 1 Pound, smoked | |
| 1 No. 2 or No. 2 1/2 can tomatoes | ||
Directions
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.
Serves 8.
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.
Serves 8.
Chef
