Ham Stuffed Green Bell Peppers Recipes

CREAM CHEESE AND HAM STUFFED PEPPERS

Steps:

• Slice the tops off of the peppers and remove the seeds.
• Place the cream cheese in a medium bowl and use a silicone spatula to smash and stir it until smooth. Fold in the ham, corn, parsley, 1/2 teaspoon salt and a few grinds of black pepper.
• Stuff each pepper generously with some of the cream cheese filling. Refrigerate in an airtight container for up to 3 days.

EASY STUFFED PEPPERS

Steps:

• Preheat oven to 350°F.
• Cut the tops off the peppers (reserve the tops), remove seeds and membranes and discard. Chop tops of the peppers to add to the filling.
• Bring a large pot of water to a boil and cook peppers 5 minutes. Remove and drain well.
• In a large skillet, brown beef, sausage, onion & garlic over medium high heat until no pink remains. Drain any fat.
• Stir in the diced tomatoes with juice, rice, 1 ¼ cup water, diced pepper tops, Worcestershire sauce, and Italian seasoning.
• Bring to a simmer, reduce heat and cover. Cook 15-20 minutes or until rice is tender. You can add more water if needed. Stir in ½ cup marinara sauce.
• Place 1 ½ cups of marinara sauce in the bottom of a 9x13 pan. Fill each pepper with the rice mixture. Spoon remaining marinara sauce over peppers.
• Cover with foil and bake 35 minutes. Remove foil, baste peppers with any sauce in the bottom. Top with cheddar and bake an additional 10 minutes or until cheese is melted and peppers are tender.

STUFFED GREEN PEPPERS II

Steps:

• In a large skillet or medium stock pot, brown the beef and onion over medium heat. Drain fat. Add rice, water, diced tomatoes, and stewed tomatoes. Season with salt and pepper. Simmer until rice is tender. Preheat oven to 325 degrees F (165 degrees C).
• Cut the tops off the bell peppers and clean out the seeds and membrane. (Note: You may have to slightly slice the bottom of the peppers to make them stand up.) Fill peppers with meat mixture.
• Place in a casserole dish and bake in a preheated oven for 20 minutes or until peppers are as tender as you like. Served topped with spaghetti sauce.

STUFFED GREEN PEPPERS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Bring a pot of water to a boil. Cook green bell peppers in the boiling water until soft, 5 to 8 minutes; drain.
• Cook ground beef in large skillet over medium-high heat, breaking into small pieces with a spatula as it cooks, until completely browned, 7 to 10 minutes. Drain and discard excess grease. Transfer beef to a large bowl.
• Stir rice, celery, onion, and about half the tomato sauce with the ground beef; season with salt and pepper. Stuff cooked green peppers with the ground beef mixture.
• Arrange stuffed peppers in a baking dish. Pour enough water into the baking dish to about 1-inch deep. Pour remainder of tomato sauce over the peppers.
• Bake in preheated oven until heated through, about 30 minutes.

STUFFED GREEN PEPPERS I

Steps:

• Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper, and set aside.
• In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in the cheese.
• Preheat the oven to 350 degrees F. (175 degrees C). Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato soup with just enough water to make the soup a gravy consistency. Pour over the peppers.
• Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly.

HAM-STUFFED GREEN BELL PEPPERS

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.

STUFFED GREEN PEPPERS

Steps:

• Over high heat, bring a large pot of salted water to a boil. Cut the tops off the bell peppers and remove the seeds. Drop the peppers in the boiling water and allow them to cook for 5 minutes. Use tongs to remove the peppers. Salt the inside of each bell pepper with a ¼ teaspoon of salt, or to taste, then set them aside for later.
• In a skillet over medium-high heat brown the ground beef with the chopped onions for 5-6 minutes. Drain off the excess fat and season with garlic powder, salt, and pepper.
• Next, add the canned tomatoes, rice, water, and Worcestershire sauce. Stir to combine then cover and allow to simmer for 15 minutes, or until rice is fully cooked. Remove from heat, then stir in the cheese.
• Preheat the oven to 350°F (175°C). Use a spoon to scoop an equal amount of the ground beef and rice mixture into each bell pepper. Place the bell peppers on a baking dish with the open side up.
• In a medium mixing bowl, combine the tomato soup with a small amount of water - Just enough to make it a gravy consistency. Pour the sauce over each of the peppers.
• Cover with foil and bake for 25-35 minutes. The peppers should be heated through and the cheese should be melted and bubbly. Remove from the oven and allow to cool for 2-3 minutes before serving.

KENTUCKY STUFFED PEPPERS

Steps:

• 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.

N'AWLINS STUFFED BELL PEPPERS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Heat oil in a large pot over low heat. Saute onion, celery and chopped green pepper for 5 minutes. Stir in garlic, and saute for 2 minutes. Season with parsley, Creole seasoning, file powder, salt and pepper.
• Increase heat to medium high, and add ground beef. Cook until beef is evenly browned. Stir in ham, and cook for 5 minutes. Add shrimp, and cook for 2 minutes. Remove from heat, and stir in stuffing mix.
• Stuff each bell pepper half, and lightly sprinkle with breadcrumbs. Place stuffed bell pepper halves in ungreased baking dish. Bake in preheated oven for 1 hour.

BEEF & HAM STUFFED BELL PEPPERS

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.

HAM STUFFED BELL PEPPERS

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.