Recipe: Stuffed Peppers with Ham and Rice

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STUFFED PEPPERS WITH HAM AND RICE

4 large green bell peppers
2 3/4 cups boiling water, divided use
1 medium onion, finely chopped
2 tablespoons butter
8 ouncesd mild Cheddar or American cheese, shredded
1 cup diced cooked ham
2 cups cooked long-grain rice
2 tablespoons minced fresh parsley
Salt and pepper, to taste

Cut peppers into halves crosswise and remove seeds and white membrane. Cook peppers in 2 cups of boiling water for 4 minutes. Drain and reserve the cooking liquid.

In a skillet, saute onion in butter until onion is tender, about 4 to 5 minutes. Add the remaining 3/4 cup boiling water and cheese. Stir until blended; add ham, cooked rice, parsley, salt, and pepper.

Fill pepper halves with rice and ham mixture; put on rack in skillet with about 1 1/2 cups of the pepper cooking liquid in the bottom. Cover the pan and simmer over low heat for 15 to 20 minutes.

Makes 4 servings
Adapted from source: Aboutfood.com/Diana Rattray