Stuffed Peppers

This twist on a classic dish is a tasty way to use leftovers.

Traditional stuffed peppers – filled with a ground beef mixture and topped with tomato sauce – is not one of my favorite dishes. The stuffing is usually greasy – much like a meatloaf baked in a pan.

My mother made a version of stuffed peppers I’ve seen nowhere else. Instead of using a ground beef-based stuffing, Mom’s variation featured a ham and rice mixture. The problem is, I never learned how to make stuffed peppers from Mom, and when she died, I couldn’t find the recipe she used in her collection of cookbooks or recipe cards.

So, I created my own, based on memory. I’ve got to say, it’s really good! There are several steps to this dish, making it more appropriate for a day when you have 45 minutes or so to prepare dinner. While this may take a bit of time, it’s worth it!

Serves 4

Preheat oven to 375 degrees.

4 large bell peppers (any color, though green is generally the least expensive)
1 1/3 cups of water*
2/3 cup uncooked rice*
1 teaspoon salt*
1 cup ham, finely chopped+
1 ripe tomato, peeled, seeded and finely chopped
2 eggs, lightly beaten
¼ cup Parmesan cheese, grated
½ teaspoon hot pepper sauce, such as Tabasco sauce
Salt and pepper to taste
½ cup plain breadcrumbs
1 tablespoon olive oil

Slice the top ¼ to ½ inch off the top of each pepper, then remove the seeds and the white membrane with a spoon. Place the peppers in a steamer or a steamer basket and steam over boiling water for 10 minutes. Set aside to cool.

*Meanwhile, bring the water to a boil in a medium saucepan. When the water boils, add the salt and the rice, reduce the heat to low, and simmer for 20 minutes. Set aside to cool slightly.

Add the ham, tomato, eggs, cheese, hot pepper sauce, salt and pepper to the rice; stir together until well incorporated. Fill the peppers with the ham-rice mixture. Oil a baking dish, and set the filled peppers in the dish so they fit snuggly (use crumbled foil to make a snug fit).

Combine the breadcrumbs and olive oil in a small bowl. Top the stuffed peppers with the breadcrumb mixture.

Bake for about 25 minutes, till the peppers are tender and the stuffing is hot. Serve with a good, crusty loaf of bread and a green salad.

*You can use 1 cup of leftover rice instead. A great use for leftovers and a time saver for this recipe!