|Nutritional Guidelines (per serving)|
A simple list of ingredients and easy cooking directions make these stuffed peppers a snap to prepare and cook. Serve the rice and ham stuffed peppers along with a fresh tossed salad for a delicious lunch or dinner. The dish is an excellent way to use leftover diced ham.
If you like a cheesier rice and ham mixture, add some extra shredded cheddar cheese. American cheese or a cheddar jack blend are good options as well. For extra color and flavor, saute about 1/4 cup of finely chopped red or green bell pepper with the onions and ham. Or add a small jar (drained) of diced pimientos.
The stuffed peppers cook to perfection on the stovetop. If you prefer baked stuffed peppers, finish them in the oven with extra cheese topping if you'd like. The recipe makes enough filling for 4 extra-large bell pepper halves (2 large bell peppers).
- 2 to 3 green bell peppers (large, or 3 to 4 small to medium )
- 2 cups water
- 2 tablespoons butter
- 1 medium onion (finely chopped)
- 1 cup ham (cooked, diced)
- 2 cups cooked long-grain rice
- 1 cup/4 ounces shredded cheddar cheese (plus more, if desired)
- Kosher salt and ground black pepper
- 2 tablespoons minced parsley
Cut the peppers into halves lengthwise; remove seeds and white ribs.
Pour 2 cups of water into a large, deep skillet or Dutch oven and bring it to a boil over medium-high heat.
Add the halved peppers to the boiling water; reduce the heat to medium-low, cover the pan, and cook for 4 minutes.
Remove the peppers from the pan. Pour the liquid into another container or cup and set aside.
Wipe the skillet or Dutch oven out and add the butter. Place the pan over medium heat. When the butter has melted, add the onion and diced ham; saute for about 4 to 5 minutes, or until the onion is translucent.
Add about 1/3 cup of the reserved cooking liquid along with the rice and the 4 ounces of shredded cheese.
Cook the rice mixture until the cheese has melted; add salt and pepper, to taste, and then add half of the parsley. Blend well.
Fill pepper halves with the rice and ham mixture.
Wipe the skillet or Dutch oven out and place a rack on the bottom. Add about 1 1/2 cups of the cooking liquid to the pan.
Place the filled peppers on the rack and bring to a simmer. Reduce the heat to low, cover the pan, and simmer for about 10 to 15 minutes.
Sprinkle with the remaining parsley before serving.
For baked stuffed peppers, fill the peppers and arrange them in a baking dish. Add about 1/2 cup of cooking liquid to the pan. Top with extra shredded cheese, if desired, and bake in a preheated 350 F oven for about 15 minutes.