Kentucky Stuffed Peppers

• 4 large sweet red
• yellow peppers
• 1 can (14-1/2 ounces) diced tomatoes
• 1 large onion, chopped
• 2 tablespoons butter
• 2 cups cooked rice
• 1 jar (4-1/2 ounces) sliced mushrooms, drained
• 1 cup diced fully cooked ham
• 1 teaspoon sugar
• Dash hot pepper sauce
• 3/4 cup shredded cheddar cheese

1. 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.
2. 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.
3. Place in an ungreased 2-qt. baking dish. Pour reserved tomato juice over peppers. Cover and bake at 350u0b0 for 35-40 minutes; sprinkle with cheese. Bake 5 minutes longer or until the cheese is melted.

sweet red, yellow peppers, tomatoes, onion, butter, rice, mushrooms, fully cooked ham, sugar, hot pepper, cheddar cheese

Taken from www.tasteofhome.com/recipes/kentucky-stuffed-peppers/ (may not work)