Stuffed Pepper Cups(A Perky Main-Dish Idea For Leftover Ham) - cooking recipe

Ingredients

6 medium green peppers
1 c. long grain rice
1 can condensed beef broth
1 soup can water (1 1/3 c.)
1/2 tsp. salt
1/2 c. finely chopped onion
1/4 c. chopped celery
2 Tbsp. butter or margarine
1 1/2 c. diced, cooked ham
1 c. soft bread crumbs (1 1/4 slices bread)
1 Tbsp. butter or margarine, melted

Preparation

Cut tops from peppers.
Remove seeds and membranes.
Chop tops to make 1/3 cup; set aside.
Cook peppers in boiling water for 5 minutes; drain.
Combine rice, beef broth, water and salt.
Heat to boiling; stir.
Cover and cook over very low heat for 15 minutes. Cook onion, the 1/3 cup chopped green pepper and the celery in butter or margarine until tender, but not browned.
Stir in ham. Add to rice mixture; toss lightly to mix.
Spoon into pepper cups. Combine bread crumbs and the melted butter.
Sprinkle over tops of peppers.
Place in baking dish and bake in a 350\u00b0 oven for 20 to 25 minutes.
Makes 6 servings.