Ham and Corn Stuffed Peppers - Just Dutch Oven Recipes

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Ham and Corn Stuffed Peppers

8 md Green peppers
3 qt Water
1/4 ts Salt
2 c Ham; diced, cooked
1/2 c Onion; chopped
2 c Breadcrumbs, soft; divided
3/4 c Tomato; peeled, chopped
1 c Corn, whole kernael; drained
1/4 c Butter (or marg.)

Cut green pepper in half lengthwise; remove seeds. Combine water and salt in a large Dutch oven; bring to a boil. Add peppers and boil 5 minutes; drain and set aside, reserving 1/4 cup liquid.

Put ham and onion through food chopped or food processor. Remove to a mixing bowl; stir in 1 cup breadcrumbs, tomato, and corn. Fill peppers with meat mixture; sprinkle remaining 1 cup crumbs on top, and dot with butter. Place peppers in a 15x10x1" baking pan; pour reserved liquid around peppers. Bake at 350 degrees for 45 minutes.