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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 4 |
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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 Ingredients:
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 |
Directions:
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. Yield: 4 servings.
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