Kentucky Stuffed Peppers Recipe

5 3 5
Kentucky Stuffed Peppers Recipe
Kentucky Stuffed Peppers Recipe photo by Taste of Home
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Kentucky Stuffed Peppers Recipe

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5 3 5
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. Bake: 40 min.
MAKES:
4 servings
TOTAL TIME:
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 or margarine
  • 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 tips off peppers and remove seeds. Place peppers in a large kettle and cover with water. Bring to a boil; cook for 3-5 minutes. Drain and rinse in cold water; set aside.
Drain tomatoes, reserving the juice; set tomatoes and juice aside. In a skillet, saute onion in butter until tender. Add rice, mushrooms, ham, sugar, hot pepper sauce and reserved tomatoes; mix well. Loosely spoon into peppers. Place in an ungreased shallow 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 peppers are tender and cheese is melted. Yield: 4 servings.
Originally published as Kentucky Stuffed Peppers in Taste of Home October/November 2000, p45

Nutritional Facts

1 each: 375 calories, 15g fat (9g saturated fat), 56mg cholesterol, 904mg sodium, 45g carbohydrate (11g sugars, 7g fiber), 16g protein.

  • 4 large sweet red and/or yellow peppers
  • 1 can (14-1/2 ounces) diced tomatoes
  • 1 large onion, chopped
  • 2 tablespoons butter or margarine
  • 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
  1. Cut tips off peppers and remove seeds. Place peppers in a large kettle and cover with water. Bring to a boil; cook for 3-5 minutes. Drain and rinse in cold water; set aside.
  2. Drain tomatoes, reserving the juice; set tomatoes and juice aside. In a skillet, saute onion in butter until tender. Add rice, mushrooms, ham, sugar, hot pepper sauce and reserved tomatoes; mix well. Loosely spoon into peppers. Place in an ungreased shallow 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 peppers are tender and cheese is melted. Yield: 4 servings.
Originally published as Kentucky Stuffed Peppers in Taste of Home October/November 2000, p45

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BakerAtHome User ID: 6636098 32351
Reviewed Apr. 9, 2013

"Very nice summer recipe. Thank you for sharing!"

MY REVIEW
qknapper User ID: 4886002 28702
Reviewed Apr. 27, 2011

"Love, Love , Love this recipe -- It is my go to leftover ham recipe.... sometimes its my go buy ham to make this recipe..."

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Daddycooks User ID: 4391224 81698
Reviewed May. 29, 2010

"very good and easy to make"

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