Stuffed Peppers Recipe
Ingredients
4 large green peppers
1/2 cup butter or margarine
2 cups diced ham
1 cup cooked rice
2 tablespoons minced onion
1/4 teaspoon dry mustard
1/4 teaspoon garlic salt
1/8 teaspoon pepper
1 1/2 cups tomato juice
1/4 lb. Cheddar cheese, cut in 8 slices
Directions
Cut green peppers into halves lengthwise; remove and discard white fiber and seeds.
Drop pepper halves into boiling salted water; simmer 5 minutes.
Remove and invert to drain.
Heat butter in a saucepan.
Add ham and toss lightly with a fork.
Mix in rice, onion, dry mustard, garlic salt, and pepper.
Pour tomato juice into a 2-quart shallow baking dish.
Spoon filling into pepper halves, heaping slight ly.
Place a slice of cheese on top of each filled pepper and set peppers in dish.
Bake at 350°F about 20 minutes.
Increase temperature to 400°F and bake 10 minutes, or until cheese is lightly browned.
Spoon tomato juice over peppers before serving.
Drop pepper halves into boiling salted water; simmer 5 minutes.
Remove and invert to drain.
Heat butter in a saucepan.
Add ham and toss lightly with a fork.
Mix in rice, onion, dry mustard, garlic salt, and pepper.
Pour tomato juice into a 2-quart shallow baking dish.
Spoon filling into pepper halves, heaping slight ly.
Place a slice of cheese on top of each filled pepper and set peppers in dish.
Bake at 350°F about 20 minutes.
Increase temperature to 400°F and bake 10 minutes, or until cheese is lightly browned.
Spoon tomato juice over peppers before serving.
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