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Kentucky Stuffed Peppers
Submitted by: Tim Bleichroth
This recipe was given to me a while back. Since I hail from
the Bluegrass State, I thought I would include it for the fine folks of Heard County.
4 large sweet red, or yellow peppers.
1 can (14oz.) diced tomatoes
1 large onion, chopped
2 Tbs. butter or margarine
2 cups of cooked rice
1 jar (4 1/2 oz.) sliced mushrooms, drained
(I prefer fresh mushrooms sautéed and drained)
1 cup of diced or finely chopped fully cooked ham
1 tsp. sugar
A dash of hot pepper sauce
3/4 cup shredded cheddar cheese
Cut the tops off of the peppers and remove the seeds. Place the peppers
in a large kettle or pot and cover with water. Bring to boil and then cook for
3 to 5 minutes. ( I hear that the same thing can be accomplished by heating the
peppers in a covered dish in the microwave with just a small amount of water to maintain
moisture, have not tried it yet) Drain and rinse in cold water and set aside. Drain the tomatoes,
reserving juice, set tomatoes and juice aside. In a skillet, sauté the onion in butter until tender
and clear. Add the rice, mushrooms, ham, sugar, hot pepper sauce, and reserved tomatoes. Mix well.
Loosely spoon the mixture into the peppers. Place in an un-greased shallow 2 qt. baking dish.
Pour reserved tomato sauce over the peppers. Cover and bake at 350 degrees F for 30-40 minutes.
Sprinkle with cheddar cheese and bake an additional 5 minutes, or until the peppers are
tender and the cheese is melted.
That's it!! Serve while hot.