Ham-and-corn stuffed peppers
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | mediums | Green peppers |
| 3 | quarts | Water |
| ¼ | teaspoon | Salt |
| 2 | cups | Ham; diced, cooked |
| ½ | cup | Onion; chopped |
| 2 | cups | Breadcrumbs, soft; divided |
| ¾ | cup | Tomato; peeled, chopped |
| 1 | cup | Corn, whole kernael; drained |
| ¼ | cup | Butter (or marg.) |
Directions
Cut green pepper in half lengthwise; remove seeds. Combine water and salt in a large Dutch oven; bring to a boil. Add peppers and boil 5 minutes; drain and set aside, reserving ¼ cup liquid.
Put ham and onion through food chopped or food processor. Remove to a mixing bowl; stir in 1 cup breadcrumbs, tomato, and corn. Fill peppers with meat mixture; sprinkle remaining 1 cup crumbs on top, and dot with butter. Place peppers in a 15x10x1" baking pan; pour reserved liquid around peppers. Bake at 350 degrees for 45 minutes.
SOURCE: Southern Living Magazine, April 1981. Typos by Nancy Coleman.
Submitted By NANCY COLEMAN On 01-19-95