Stuffed Bell Peppers

Name: Stuffed Bell Peppers
Yield: 6
Ingredients: 6 small bell peppers; 2 tablespoons (shredded) of leftover pork breakfast ham; 1/2 cup (chopped) of pitted green olives; 1/2 cup (served) of milk; Salt, black pepper, and grated cheese to taste; Olive oil to drizzle

1
6 small bell peppers
2
2 tablespoons (shredded) of leftover pork breakfast ham
3
1/2 cup (chopped) of pitted green olives
4
1/2 cup (served) of milk
5
Salt, black pepper, and grated cheese to taste
6
Olive oil to drizzle

Ingredients

1
6 small bell peppers
2
2 tablespoons (shredded) of leftover pork breakfast ham
3
1/2 cup (chopped) of pitted green olives
4
1/2 cup (served) of milk
5
Salt, black pepper, and grated cheese to taste
6
Olive oil to drizzle

Directions

1
In a bowl, mix the pork and olives
2
Add the milk gradually until forming a soft mass
3
If necessary, add a little more milk in spoonfuls to ensure the filling doesn't get too soggy
4
Season with salt and black pepper
5
Cut off the tops of the bell peppers and, using a sharp knife, carefully remove the pulp
6
Be careful not to puncture the bell pepper
7
Chop the removed pulp and combine it with the pork
8
Fill the bell peppers with the pork mixture and sprinkle with grated cheese
9
Arrange the stuffed bell peppers side by side in a small baking dish greased and drizzled with olive oil
10
Bake at medium heat for 20 minutes or until tender, yet firm
11
Serve immediately.