Beef & Ham Stuffed Bell Peppers

Total Time
2hrs
Prep 30 mins
Cook 1 hr 30 mins

This is the way my mom always made stuffed peppers. I don't cook the meat before stuffing. The sauce has a smoky flavor. If you don't have any ground ham, you can add a ham hock, ham shank, or ham bone to the pot for extra flavor.

Ingredients Nutrition

Directions

  1. Combine meat, eggs, rice,onion, salt and pepper; set aside.
  2. Cut peppers in half and seed.
  3. Stuff meat mixture into peppers and drop into sauce.
  4. Sauce: Make a roux with oil and flour and cook over MEDIUM heat until brown but not burnt.
  5. Add 1 small can tomato paste and a quart of water.
  6. Stir with a whisk until sauce bubbles.
  7. Add bay leafs.
  8. Drop peppers into sauce.
  9. Cook, covered, at slow simmer on stovetop for 1-1 1/2 hr, or bake in covered casserole 1- 1/2 hours.
  10. Add water if necessary.
  11. The rice will absorb water.
  12. Peppers should be COVERED with sauce, and peppers are done when rice is cooked.

Reviews

(3)
Most Helpful

Great peppers! I had never used ham and hamburger together for the stuffing, but it was a real taste treat. The bacon drippings in the roux was another wonderful subtle surprise. Truly and wonderful way to make an old standby. We enjoyed the meal very much. Thanks so much for sharing this wonderful recipe. I will definately use it again. It is good enough for company!!

Miss Annie October 10, 2002

I didn't have ham so used ground pork instead. I also used brown rice and it didn't cook all the way through even with leaving it in the oven for a longer period of time (it was al dente which is good with pasta, but not so much with rice). :( All in all- the recipe was ok (flavorful enough), but not worth the mess it made in my oven. I guess I'm just not a stuffed pepper person. My advice if you do like stuffed peppers: diffenately use the called for ham and avoid brown rice!

BothFex October 24, 2002

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