with modifications by Josh
Original receipe:
4 large sweet red and/or yellow peppers
1 can (14 1/2 oz) diced tomatoes
1 lg onion, chopped
2 tablespoons butter
2 cups cooked rice
1 jar (4 1/2 oz) sliced mushrooms, drained
1 cup diced fully cooked ham
1 teaspoon sugar
Dash hot pepper sauce
3 /4 cup shredded cheddar cheese
1. Cut tops off peppers and remove seeds. In a Dutch oven, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water. Place peppers upside down on paper towels; set aside.
2. Drain tomatoes, reserving juice; set aside. In a large skillet, saute onion in butter until tender. Add the rice, mushrooms, ham, sugar, hot pepper suace, and reserved tomatoes; mix well. Loosely spoon into peppers.
3. Place in an ungreased 2-at. baking dish. Pour reserved tomato juice over peppers.
4. cover and bake at 350 for 35-40 minutes; sprinkle with cheese. Bake 5 minutes longer or until the cheese is melted.
Yeild 4 servings.
-Yummy Changes-
Josh Substitued sausage (which he cooked up real quick) for ham, and for me he used chopped green peppers instead of mushrooms cuz I hate mushrooms. He also halved the recipe. It made more than enough filling. He also missed the suger but we didn't 'miss' it. He also substitued olive oil for the butter to saute with. He used swiss instead of chedder just cuz we have more of that and it sounded good. He baked them 40 minutes covered with foil and then 5 minutes uncovered after adding the cheese.
We had leftovers of the filling which went really well with some scrambled eggs or would be good in an omlet.
Try it and enjoy!!!
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