Stuffed Peppers With Cheesy Ham and Rice Filling
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, sauté 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.
Ingredients
- 2 to 3 large green bell peppers, or 3 to 4 small to medium
- 2 cups water
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 1 cup diced cooked ham
- 2 cups cooked long-grain rice
- 1 cup (4 ounces) shredded cheddar cheese
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons minced fresh parsley
Methods
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Cut the peppers into halves lengthwise; remove seeds and white ribs.
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Pour 2 cups of water into a large, deep skillet or Dutch oven and bring it to a boil over medium-high heat.
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Add the halved peppers to the boiling water; reduce the heat to medium-low, cover the pan, and cook for 4 minutes.
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Remove the peppers from the pan. Pour the liquid into another container or cup and set aside.
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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; sauté for about 4 to 5 minutes, or until the onion is translucent.
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Add about 1/3 cup of the reserved cooking liquid along with the rice and the 4 ounces of shredded cheese.
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Cook the rice mixture until the cheese has melted; add salt and pepper, to taste, and then add half of the parsley. Blend well.
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Fill pepper halves with the rice and ham mixture.
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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.
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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.
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Sprinkle with the remaining parsley before serving.
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