3 green or red bell peppers
4 c. ground baked ham
1 c. cooked white rice
1 tsp. pureed onion
1 tbsp. light brown sugar
3/4 c. drained canned tomatoes, chopped fine and juice reserved
Dash of white pepper

Preheat oven to 350 degrees. Wash peppers, halve them and remove seeds and ribs. Immerse peppers in boiling water for 5 minutes. Remove; drain and pat dry.

Mix together remaining ingredients except tomato juice. Spoon mixture into 6 pepper halves. Tuck stuffed peppers into a baking dish so they fit snugly but not too tightly. Carefully add reserved tomato juice to bottom of pan. Bake, uncovered, for 30 minutes to heat through.

To serve, spoon pan drippings over top of each pepper. Serves 6.