Stuffed Peppers with Ham and Rice

Yummy and easy to make.

Ingredients

• 4 large green bell peppers
• 1 tablespoon olive oil
• salt, to taste
• 1 cup uncooked long-grain rice
• 2 tablespoons butter or margarine
• 1 medium onion, finely chopped
• 1 cup grated mild cheddar cheese
• 1 cup Kentucky Legend Half Ham, diced
• 2 tablespoons minced parsley

Directions

1. Preheat oven to 425 degrees F and line a 9×13-inch baking dish with aluminum foil.
2. Cut peppers into halves crosswise and remove seeds and white membrane. Place the peppers, cut side up, in the baking dish; drizzle with 1 tablespoon of the oil and sprinkle with salt to taste.
3. Roast the peppers for about 20 minutes, until slightly browned and tender-crisp.
4. In the meantime, bring water to a boil and cook rice according to the instructions on package.
5. In a large skillet over medium heat, sauté onion in melted butter until onion is tender, about 4 to 5 minutes.
6. Add 3/4 cup water and shredded cheese to the onions in the skillet. Stir until blended; add ham, cooked rice, and parsley.
7. Fill pepper halves with rice and ham mixture and place back in oven. Roast for 10 to 15 minutes until the filling is hot.