Recipe for Ham-And-Corn Stuffed Peppers


8 medium green peppers
3 quart water
1/4 teaspoon salt
2 cup ham; diced, cooked
1/2 cup onion; chopped
2 cup breadcrumbs, soft; divided
3/4 cup tomato; peeled, chopped
1 cup corn, whole kernael; drained
1/4 cup butter (or marg.)


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.

African American Indian Appetizers Australian Barbeque
Beef Bread British Cajun Creole Cakes
Canadian Candy Casseroles Chiken Chinese
Cookies Desserts Drinks Dutch Eastern European
Filipino Fish French German Greek
Holiday Indian Irish Italian Japanese
Jewish Korean Lamb Low fat Mexican
Misc Unsorted Oriental Pakistani PanCakes Pasta
Pies Pork Russian Salads Sandwich
Sauces Seafood Soups South American Thai
Turkey Turkish Veal Vegetables Vegetarian
You need the BEST Dedicated or Virtual SERVER for LESS money? Just click here