From Hillary Robinson

Stuffed Hot Peppers


8 Hungarian peppers
1 Brick cream cheese
Bag of Italian 6 cheese, shredded
Bag of Swiss cheese, shredded
1 tsp. celery salt
1/2 tsp. salt and pepper
1/2 tsp. Italian seasoning
1/2 tsp. crushed red pepper
1 tsp. onion powder
1 tbsp. minced garlic
Ham, diced
Green pepper, diced
Olive oil
Sun dried tomatoes (optional)


Sauté the ham and green pepper in olive oil until pepper is tender.

Mix in with remaining ingredients, then stuff each pepper (after you gut them out).

Put them on a cookie sheet with a little olive oil on top of each one. Bake at 350 degrees until stuffing is golden brown.