I Yam What I Ham Stuffed Peppers
  • 4 medium yams
  • 4 red, yellow, orange, or green bell peppers (try to get ones with even bottoms)
  • 1 cup diced, cooked ham
  • 1 cup chopped, cooked spinach
  • 2- 3 Tbsp butter
  • 2 tbsp milk
  • 2 tbsp olive oil
  • 3 cloves of garlic, minced
  • 1 small purple onion, diced
  • Salt & pepper to taste
  • ½ cup breadcrumbs (optional)
  • ½ cup shredded cheese (optional)
  1. Peel and dice yams. Boil until tender (approximately 20 minutes).
  2. Mash yams with 2 tablespoons of butter and 2 tablespoons of milk until a nice whipped texture is achieved. Set aside.
  3. In a small skillet, cook onions and garlic with olive oil until onions are translucent. Set aside.
  4. Prepare spinach and ham, if not previously done. Set aside.
  5. Remove stems, cores and seeds from peppers. Be sure not to cut into the sides of the peppers. The only opening you want is the top part of the pepper removed. Rinse and pat dry with paper towel.
  6. In a large bowl, mix together yams, spinach, onions, garlic, ham, salt and pepper until thoroughly combined.
  7. Scoop generous amounts of yam-ham mixture into pepper cavities. Keep adding mixture until it fills the entire pepper. Repeat process for remaining peppers.
  8. Top with breadcrumbs/shredded cheese and bake upright in preheated oven at 350 degrees for approximately 1 hour.
  9. Remove from oven and serve immediately.
Recipe by My Wife's Muffin at http://mywifesmuffin.ca/2015/03/i-yam-what-i-ham-stuffed-peppers.html