Best Ham Stuffed Bell Peppers Recipes

Ham-Stuffed Green Bell Peppers image

Provided by southern chef in lo

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

4 large green peppers
1 1/2 cups cooked chopped ham
1 (12 ounce) can whole kernel corn, drained
2 tablespoons chopped pimiento
1 tablespoon chopped onion
1/4 teaspoon salt
1/8 teaspoon pepper
1 dash hot sauce
4 slices American cheese

Steps:

Cut off tops of green peppers; remove seeds. Cook peppers 5 minutes in boiling salted water to cover; drain and set aside.
Combine the next 7 ingredients; mix well.
Fill peppers with the ham mixture. Place in an 8-inch square baking dish and bake at 375°F for 30 minutes. Place a slice of cheese on each pepper and bake 15 minutes more.

Ham Stuffed Bell Peppers image

Provided by Foxxyladyone

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

4 red peppers, yellow
1 (14 1/2 ounce) can tomatoes, diced and drained
1 chopped onion
2 cups cooked rice
1 (4 1/2 ounce) jar mushroom stems and pieces, drained
1 cup cooked ham
1 cup shredded cheddar cheese or 1 cup any favorite cheese
hot pepper sauce (optional)

Steps:

Cut tops off peppers and remove seeds. Place juice from tomatoes in a small dish. Place peppers in a small roasting pan. Combine onions, rice, mushroom pieces, ham and tomatoes. Spoon into peppers. Pour over the juice from the tomatoes. Cover and bake 350 degrees for 40-45 minutes. Sprinkle cheese over top and bake for an additional 5 minutes or until peppers are tender and the cheese is melted.

Nutrition Facts : Calories 396.1, Fat 16.2, SaturatedFat 8.3, Cholesterol 61.4, Sodium 340.7, Carbohydrate 42.6, Fiber 5.1, Sugar 9.8, Protein 21.2

Beef & Ham Stuffed Bell Peppers image

Provided by papergoddess

Categories Peppers

Time 2h

Yield 12-16 peppers

Number Of Ingredients 13

1 1/2 lbs ground beef
1/2 lb ground cooked ham
2 tablespoons dried onion flakes
2 eggs
3/4 cup raw white rice or 3/4 cup Minute Rice
1 teaspoon salt
1/4 teaspoon black pepper
6 -8 green peppers, halved and seeded
1 (6 ounce) can tomato paste
1 quart water
2 bay leaves
2 -3 tablespoons bacon drippings or 2 -3 tablespoons oil
2 -3 tablespoons flour

Steps:

Combine meat, eggs, rice,onion, salt and pepper; set aside.
Cut peppers in half and seed.
Stuff meat mixture into peppers and drop into sauce.
Sauce: Make a roux with oil and flour and cook over MEDIUM heat until brown but not burnt.
Add 1 small can tomato paste and a quart of water.
Stir with a whisk until sauce bubbles.
Add bay leafs.
Drop peppers into sauce.
Cook, covered, at slow simmer on stovetop for 1-1 1/2 hr, or bake in covered casserole 1- 1/2 hours.
Add water if necessary.
The rice will absorb water.
Peppers should be COVERED with sauce, and peppers are done when rice is cooked.