Ingredients
6 large green peppers
1 (6 1/4 ounce) box fast-cooking long grain and wild rice mix
1 tablespoon butter or margarine
1/3 cup celery, diced
2 cups shredded mozzarella cheese, divided
1 1/4 cups JENNIE-O TURKEY STORE® Turkey Ham, diced
1 (2 ounce) jar diced pimento, drained
Directions
Heat oven to 350ºF. Slice off tops of peppers. Remove seeds and membranes. In a large suacepan, cook peppers in enough boiling salted water to cover for 3 minutes; drain and rinse under cold water. Stand peppers upright in a square 9 x 9 x 2 inch baking dish. Meanwhile, prepare long grain and wild rice mix as directed on package, omitting butter or margarine. In a small skillet over medium-high heat, melt butter. Cook celery until tender. Remove from heat. Stir celery, 1 1/2 cups of cheese, turkey ham, and pimento into rice; mix until well combined. Generously stuff peppers with rice mixture. Cover with aluminum foil and bake 25 minutes or until pepper are hot. Sprinkle with reserved cheese on each pepper; bake 5 minutes longer or until cheese is melted.
