Stuffed Bell Peppers
May 16, 2010
My friend Rose shared with me her version of stuffed bell peppers, with ground ham (as opposed to ground beef). The timing could not have been better since we were feasting on a left over spiral ham from our mothers day party. My leftover ham was a smoked ham, so it really changed up the flavor from the usual ground beef. We loved them, and will defenitely make them again! The bell peppers are par-boiled to start, and while their cooling, you peprare your ham and brown rice filling. Once your bell peppers are stuffed, into the oven to finish cooking, top with good ol’ cheddar cheese and ”voila”! Please enjoy!
Also, please check out this recipe for the “Glazed Smoked Ham” that we have been feasting on, it was by far the best ham we have ever done. Tyler Florence from the foodnetwork created it, no wonder it was so good!
For more stuffed bell pepper recipes, click here.
- 2 large green bell peppers
- 1 ½ cups ground cooked ham
- 1 cup cooked brown rice
- 1 tsp. garlic powder
- 1 tsp. red pepper flakes
- Fresh ground black pepper to taste
- 1 small can tomato sauce
- 3 slices cheddar cheese
Preheat oven to 300 degrees.
In a large pot bring water to boiling. Prepare your bell peppers for par-boiling; slice top of bell peppers, removing seeds and white pith from the inside. Place your bell peppers into the boiling water, and boil until just barely tender, about 4 minutes. Remove immediately, set aside and let cool. In a large bowl combine ground ham, cooked brown rice, garlic powder, red pepper flakes, fresh ground pepper, and ¾ of the can of tomato sauce. Take 1 piece of your cheddar cheese and chop into very small pieces, add to your ham mixture and combine thoroughly.
In a medium casserole dish, spread bottom with 1 tbsp. tomato sauce and a little olive oil to lightly coat. When bell peppers have cooled enough to handle fill tightly with your ham mixture, place in your casserole dish and pour remaining tomato sauce over your stuffed bell peppers. Cover loosely with foil and bake in oven for about 20 minutes or until heated through. Remove foil, top with 1 slice of cheddar cheese and continue baking until cheese is melted. Serve immediately.
Serves: 2
Total time: 60 minutes
Related posts:
- Sausage and Peppers with a Tomato Cream Sauce over Pappardelle
- Red Curry Pork with Red Peppers
- Stuffed Chicken Breast Rolls
