Stuffed Pepper Treat

Preheat oven to 325º

Cut the tops off of:
   4 red, green or yellow bell peppers

Set aside the peppers and dice the tops. Place them in a large mixing bowl.

To that add:
   2 cups leftover rice or couscous
   1 1/2 cups leftover diced HoneyBaked Ham or Turkey (or a comination of both)
   1 small can sliced button mushrooms
   1 teaspoon dried basil
   1 tablespoon fresh chopped parsley
   1/2 cup chicken stock
   3 green onions, chopped with some of the green.

Micro-blanch the peppers inverted in a square baking dish for 1-2 minutes. Turn them over and stuff them with the ham and rice mixture.

Top each pepper with a slice of mild cheese such as Gouda or Jack. Bake 45 minutes or until tender.

Serves 4

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