6 small to medium green bell peppers
approximately 1 lb ground ham
1/3 cup raw rice
2/3 cup water
1/2 cup chopped onion
1/2 tsp salt
1 + 1/4 cup ketchup, divided
1/2 cup water
4 carrots, peeled and cut into 3-inch pieces
Cut off tops and clean out peppers; rinse and drain well. Sprinkle a little salt into the cavity very lightly.
In a medium bowl combine the ground ham, rice 2/3 cup of water, onion, salt, and 1/4 cup of the ketchup; mix well. Stuff this mixture into the peppers filling each about 2/3 full. Arrange peppers in the crockpot or slow cooker, stacking if necessary. Use the carrot pieces to help support the peppers. Mix the cup of ketchup with the 1/2 cup of water; pour into the cooker. Cover cooker and cook on high setting for 3 hours on or low setting for 6 to 8 hours.
1/3 cup raw rice
2/3 cup water
1/2 cup chopped onion
1/2 tsp salt
1 + 1/4 cup ketchup, divided
1/2 cup water
4 carrots, peeled and cut into 3-inch pieces
Cut off tops and clean out peppers; rinse and drain well. Sprinkle a little salt into the cavity very lightly.
In a medium bowl combine the ground ham, rice 2/3 cup of water, onion, salt, and 1/4 cup of the ketchup; mix well. Stuff this mixture into the peppers filling each about 2/3 full. Arrange peppers in the crockpot or slow cooker, stacking if necessary. Use the carrot pieces to help support the peppers. Mix the cup of ketchup with the 1/2 cup of water; pour into the cooker. Cover cooker and cook on high setting for 3 hours on or low setting for 6 to 8 hours.
To serve, pour the tomato sauce over the peppers.
file photo
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