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Serves 4

INGREDIENTS:

4 small red peppers, tops and stalks removed and deseeded
4 small yellow peppers, tops and stalks removed and deseeded
4 small green peppers, tops and stalks removed and deseeded
2 cups tomato sauce
2 tbsp. pine nuts
4 tbsp. fresh cilantro, coarsely chopped
1 tbsp. dried mint
3 tbsp. honey Dijon mustard
1 cup sour cream
1 bunch green onions, thinly sliced
2 leeks, finely chopped
2 carrots, finely chopped
5 oz. Havarti cheese, grated
7 oz. maple baked ham, diced
1 tsp. salt
1 tsp. black pepper
3 cups precooked brown rice to serve
1/2 large loaf of tomato bread, heated in foil butter curls for bread

METHOD:

Preheat oven to 400 F (200 C). Stand peppers in an ovenproof dish; open ends up, so peppers are tightly packed.

Mix tomato sauce, pine nuts, cilantro, mint, Dijon mustard, sour cream, green onions, leeks, carrots, Havarti cheese, ham, salt, and black pepper. Mix well. Spoon mixture into each pepper. Bake in oven for 30 minutes until golden and tender. Serve hot on a bed of brown rice with tomato bread and butter curls on the side.