8 medium green peppers (or 6 large ones)
1 cup chopped ham
1 chopped onion
½ cup cooked diced potatoes or rice
½ tsp. salt
1/8 tsp. pepper
¾ cup tomatoes
¼ cup buttered breadcrumbs
¼ cup grated cheddar cheese
Cut tops off peppers, remove seeds and veins. Parboil in salt water for 5 minutes. Mix next five ingredients. Stir in tomatoes. Stuff mixture into peppers and top with buttered breadcrumbs and cheese. Arrange in a greased baking dish and bake 20 minutes at 350 degrees, then 5 minutes at 400 degrees.
FOR A NEW TWIST: Swap the ham for ½ lb. cooked turkey, use brown rice and mozzarella cheese for a leaner version of this recipe. While the original recipe yielded an appetizing, juicy flavor, you might consider serving the peppers with a simple tomato sauce or adding some extra seasonings to the filling.
RECIPE by Mrs. Kenneth Kjonaas, Glenburn, Verendrye Electric Cooperative, REC Family Cookbook
