Stuffed Peppers with Ham and Rice
Yummy and easy to make.
- 4 large green bell peppers
- 1 tablespoon olive oil
- salt, to taste
- 1 cup uncooked long-grain rice
- 2 tablespoons butter or margarine
- 1 medium onion, finely chopped
- 1 cup grated mild cheddar cheese
- 1 cup Kentucky Legend Half Ham, diced
- 2 tablespoons minced parsley
- Preheat oven to 425 degrees F and line a 9×13-inch baking dish with aluminum foil.
- Cut peppers into halves crosswise and remove seeds and white membrane. Place the peppers, cut side up, in the baking dish; drizzle with 1 tablespoon of the oil and sprinkle with salt to taste.
- Roast the peppers for about 20 minutes, until slightly browned and tender-crisp.
- In the meantime, bring water to a boil and cook rice according to the instructions on package.
- In a large skillet over medium heat, sauté onion in melted butter until onion is tender, about 4 to 5 minutes.
- Add 3/4 cup water and shredded cheese to the onions in the skillet. Stir until blended; add ham, cooked rice, and parsley.
- Fill pepper halves with rice and ham mixture and place back in oven. Roast for 10 to 15 minutes until the filling is hot.