Ham-and-corn stuffed peppers

8 servings

Ingredients

Quantity Ingredient
8 mediums Green peppers
3 quarts Water
¼ teaspoon Salt
2 cups Ham; diced, cooked
½ cup Onion; chopped
2 cups Breadcrumbs, soft; divided
¾ cup Tomato; peeled, chopped
1 cup Corn, whole kernael; drained
¼ cup Butter (or marg.)

Directions

Cut green pepper in half lengthwise; remove seeds. Combine water and salt in a large Dutch oven; bring to a boil. Add peppers and boil 5 minutes; drain and set aside, reserving ¼ cup liquid.

Put ham and onion through food chopped or food processor. Remove to a mixing bowl; stir in 1 cup breadcrumbs, tomato, and corn. Fill peppers with meat mixture; sprinkle remaining 1 cup crumbs on top, and dot with butter. Place peppers in a 15x10x1" baking pan; pour reserved liquid around peppers. Bake at 350 degrees for 45 minutes.

SOURCE: Southern Living Magazine, April 1981. Typos by Nancy Coleman.

Submitted By NANCY COLEMAN On 01-19-95

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