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Kentucky Stuffed Peppers Recipe

Photo by: Taste of Home

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I learned to cook by helping my mother prepare fabulous meals in our large country kitchen after church. The things I like to make most use the fresh vegetables and fruits from our garden.—Lucille Terry, Frankfort, Kentucky

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4 Servings
Prep: 30 min. Bake: 40 min.

Ingredients

4 large sweet red and/or yellow peppers
1 can (14-1/2 ounces) diced tomatoes
1 large onion, chopped
2 tablespoons butter
2 cups cooked rice
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 cup diced fully cooked ham
1 teaspoon sugar
Dash hot pepper sauce
3/4 cup shredded cheddar cheese

Directions

Cut tops off peppers and remove seeds. In a Dutch oven, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water. Place peppers upside down on paper towels; set aside.
Drain tomatoes, reserving the juice; set tomatoes and juice aside. In a large skillet, saute onion in butter until tender. Add the rice, mushrooms, ham, sugar, hot pepper sauce and reserved tomatoes; mix well. Loosely spoon into peppers.
Place in an ungreased 2-qt. baking dish. Pour reserved tomato juice over peppers. Cover and bake at 350° for 35-40 minutes; sprinkle with cheese. Bake 5 minutes longer or until the cheese is melted. Yield: 4 servings.

Nutritional Analysis: 1 stuffed pepper equals 375 calories, 15 g fat (9 g saturated fat), 56 mg cholesterol, 904 mg sodium, 45 g carbohydrate, 7 g fiber, 16 g protein.

Kentucky Stuffed Peppers published in Taste of Home October/November 2000, p45

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