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Kentucky Stuffed Peppers

 Kentucky Stuffed Peppers
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
4 ServingsPrep: 30 min. Bake: 40 min.


  • 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


  • 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.

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Kentucky Stuffed Peppers (continued)

Nutritional Facts: 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.