Rice-Stuffed Peppers:

2 large green peppers, stems and seeds removed
1 cup cooked white rice
1/2 onion, minced
4 oz. fully cooked ham or cooked pork sausage
1/2 cup shredded Cheddar cheese, divided.

Parboil peppers in boiling water 5 minutes; drain. Thoroughly mix rice, onion, ham and 1/4 cup cheese. Optional, you can adda pinch of red pepper. Generously stuff the peppers with the rice and cheese mixture; top with remaining cheese. Place upwright in shallow baking pan. Bake in preheated 350 F oven for half an hour, or until stuffing is hot and the topping golden in color. Makes 2 servings.

For a beautiful and decorative dinner, use one red and a yellow pepper.