Stuffed Peppers With Cheesy Ham and Rice Filling
Savory bell peppers, filled with a hearty mixture of rice, cheddar cheese, and diced ham, make for a satisfying lunch or dinner.
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Instructions
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Start boiling 2 cups of water in a large skillet or Dutch oven.
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Halve bell peppers lengthwise and remove seeds. Cook peppers in the boiling water for 4 minutes; remove and set aside the peppers, reserving all cooking liquid.
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Wipe the skillet clean, melt butter, then sauté onion and diced ham for 4 to 5 minutes until the onion is translucent.
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Stir in 1/3 cup of the reserved cooking liquid, rice, and 4 ounces of shredded cheese; cook until the cheese melts, then season with salt and pepper and mix in half of the parsley.
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Fill the pepper halves with the prepared mixture.
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Place a rack in the skillet, add 1 1/2 cups of the reserved cooking liquid, and arrange the filled peppers on the rack. Simmer covered for 10 to 15 minutes.
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Sprinkle with the remaining parsley before serving.