Kentucky Stuffed Peppers

Total Time

Prep: 30 min. Bake: 40 min.


4 servings

Updated: Oct. 24, 2022
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 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


  1. 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.
  2. 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.
  3. 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.

Nutrition Facts

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