Ham stuffed bell peppers

Yield: 12 servings

Measure Ingredient
3 \N Ham steaks, ground
12 mediums Sized bell peppers
1 \N Stick butter or margarine
5 \N Bell peppers, chopped fine
2 \N Cloves garlic
½ cup Cream
\N \N Salt
\N \N Red pepper
\N \N Black pepper
2 \N Chopped onions
6 \N Fresh tomatoes, chopped
7 slices Toasted bread, well crumbled
\N \N Onion tops, chopped fine
\N \N Parsley, chopped fine

Scoop out the 12 peppers and chop all insides and tops along with the other 5 bell peppers. Parboil the 12 peppers. Drain and put into a square baking dish to which a little cooking oil has been added to prevent sticking. Meanwhile, saute ham in a little butter until brown. Add all chopped seasonings and chopped bell pepper to ham mixture, then add chopped tomatoes. Simmer on low heat about 1 hour.

Add the bread crumbs, enough to make it stiff enough to stuff. Add melted butter, cream, parsley, onion tops and red and black pepper to taste. If more liquid is needed, add more cream; toss all well and fill the peppers. Cover the tops with crumbs and bake in a 350 degree oven for 30 minutes. Submitted By MICHAEL ORCHEKOWSKI On 08-03-95

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