Ingredients
4 large sweet red and/or yellow peppers1 can (14-1/2 ounces) diced tomatoes1 large onion, chopped2 tablespoons butter2 cups cooked rice1 jar (4-1/2 ounces) sliced mushrooms, drained1 cup diced fully cooked ham1 teaspoon sugarDash hot pepper sauce3/4 cup shredded cheddar cheese
Preparation
Cut tops off peppers and remove seeds. In a Dutch oven, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water. Place peppers upside down on paper towels; set aside.
Drain tomatoes, reserving the juice; set tomatoes and juice aside. In a large skillet, saute onion in butter until tender. Add the rice, mushrooms, ham, sugar, hot pepper sauce and reserved tomatoes; mix well. Loosely spoon into peppers.
Place in an ungreased 2-qt. baking dish. Pour reserved tomato juice over peppers. Cover and bake at 350° for 35-40 minutes; sprinkle with cheese. Bake 5 minutes longer or until the cheese is melted.
