Ham-and-corn Stuffed Peppers Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
8 medium: Green peppers,
2 cup: Breadcrumbs, soft, divided
3 quart: Water,
3/4 cup: Tomato, peeled, chopped
1/4 tsp: Salt,
1 cup: Corn, whole kernael, drained
2 cup: Ham, diced, cooked
1/4 cup: Butter, or marg.
1/2 cup: Onion, chopped
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 1/4 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
Source from luhu.jp
salt in a large Dutch oven; bring to a boil. Add peppers and boil 5
minutes; drain and set aside, reserving 1/4 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
Source from luhu.jp