Stuffed Bell Peppers with Ham

 Stuffed bell peppers with ham 

6 medium size green peppers

1 to 1½ pounds ground cooked ham

2 tablespoons butter

1 medium onion, chopped

2 medium size green peppers chopped

1 clove garlic minced

3 ripe tomatoes, peeled and finely chopped

2 cups plus 1 tablespoon fine dry breadcrumbs, divided

¼ cup whipping cream

1 tablespoon chopped green onion tops

1 tablespoon chopped fresh parsley

¼ teaspoon salt

¼ teaspoon pepper

¼ teaspoon red pepper

Cut off tops of 6 green peppers; discard tops and seeds. Cook peppers 4 minutes in boiling salted water to cover; drain and set aside.

Saute ham in butter in a skillet until browned, stirring occasionally. Add onion, green pepper, and garlic; cook over medium heat until tender. Add tomato; simmer over low heat for 1 hour, stirring occasionally. Stir in 2 cups of breadcrumbs. Add whipping cream, green onion tops, parsley, salt, and pepper; mix well. 

Stuff mixture into green peppers; top with remaining breadcrumbs. Place in a lightly greased, shallow baking dish. Bake at 350 degrees for 30 minutes. Serve hot. Yield: 6 servings