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Hawaiian Ham Stuffed Peppers

6 Bell peppers, 2 yellow, 2 red and 2 green
1 1/2 lb Ground ham
1 1/2 lb Ground pork
1 c Cracker crumbs
1/4 ts Pepper
1 c Milk
2 Eggs, beaten
1 sm Can pineapple chunks


Cut tops from the peppers, core and par boil for 5 minutes. Drain. Combine ham, pork, cracker crumbs, pepper, milk and eggs. Mix well and stuff into pepers. Drain can of pineapple chunks and reserve juice. Place peppers in a baking dish and pour pineapple juice in the botom. Use juice for basting. Bake peppers at 350 degrees for 30 minutes. Carefully press a pineapple chunk into the top of each pepper and return peppers to the oven. Bake another 30 minutes. Juices from peppers can be thickened with cornstarch and poured over peppers, if desired.


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