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Beef & Ham Stuffed Bell Peppers

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“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.”
READY IN:
2hrs
YIELD:
12-16 peppers
UNITS:
US

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.

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