Spam-Stuffed Bell Peppers with Cheesy Tomato Glaze

Spam-Stuffed Bell Peppers with Cheesy Tomato Glaze

This spam Recipe was created by me one fortunate day by accident. Initially, I had stuffed potatoes on the menu, but then I remembered that I had a couple of big bell peppers in the fridge.

I was afraid that the bell peppers would go to waste if I didn’t cook them immediately, so this is what I came up with. My family liked these spam-stuffed bell peppers so much that I still receive requests to make them every other week.

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Course Snack

Cuisine American

Servings 4

Calories 400 kcal

Ingredients

4 bell peppers (any color)
1 can of spam, finely diced
1 cup cooked rice
½ cup diced onion
½ cup diced zucchini
½ cup diced mushrooms
1 clove garlic, minced
1 tsp dried Italian herbs (basil, oregano, and thyme)
Salt and pepper to taste
1 cup tomato sauce
½ cup grated mozzarella cheese
Fresh basil leaves for garnish

Instructions

Preheat the oven to 375°F (190°C).
Remove the bell pepper tops and scoop out the seeds and membranes.
Blanch the peppers in boiling water for a few minutes, take them out, and set aside.
Sauté the diced spam in a skillet over medium heat until it's moderately browned and crispy. Remove from the skillet and set aside.
In the same skillet, add a little oil and sauté the diced onion, zucchini, and mushrooms until they're tender. Next, add the minced garlic and dried Italian herbs, cooking for another minute. You may also season with salt and pepper to taste.
In a mixing bowl, combine the cooked spam, sautéed vegetables, and cooked rice. Mix well to create the stuffing mixture.
Stuff each bell pepper with the spam and vegetable mixture, pressing it down gently.
In a separate bowl, mix the tomato sauce with a pinch of salt. Pour a small amount of the tomato sauce into each bell pepper, allowing it to seep into the stuffing.
Place the stuffed bell peppers in a baking dish. Pour the remaining tomato sauce over the peppers.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes.
Remove the foil, sprinkle grated mozzarella cheese over the tops of the peppers, and return to the oven for an additional 5-10 minutes, or until the cheese is melted and bubbly.
Once cooked, remove the stuffed bell peppers from the oven and let them cool down. Garnish with fresh basil leaves.
Serve the spam-stuffed bell peppers with their cheesy tomato glaze and savor this state-of-the-art creation!

Notes