I learned to cook by helping my mother prepare fabulous meals in our large country kitchen after church. The things I like to make most use the fresh vegetables and fruits from our garden.-Lucille Terry, Frankfort, Kentucky
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- 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., Drain tomatoes, reserving the juice; set tomatoes and juice aside. In a large skillet, saute onion in butter until tender. Add the rice, mushrooms, ham, sugar, hot pepper sauce and reserved tomatoes; mix well. Loosely spoon into peppers. , Place in an ungreased 2-qt. baking dish. Pour reserved tomato juice over peppers. Cover and bake at 350° for 35-40 minutes; sprinkle with cheese. Bake 5 minutes longer or until the cheese is melted.
Nutrition Facts : Calories 375 calories, Fat 15g fat (9g saturated fat), Cholesterol 56mg cholesterol, Sodium 904mg sodium, Carbohydrate 45g carbohydrate (11g sugars, Fiber 7g fiber), Protein 16g protein.
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