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

• 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

1. Cut tops from peppers.
2. Remove seeds and membranes.
3. Chop tops to make 1/3 cup; set aside.
4. Cook peppers in boiling water for 5 minutes; drain.
5. Combine rice, beef broth, water and salt.
6. Heat to boiling; stir.
7. 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.
8. Stir in ham. Add to rice mixture; toss lightly to mix.
9. Spoon into pepper cups. Combine bread crumbs and the melted butter.
10. Sprinkle over tops of peppers.
11. Place in baking dish and bake in a 350u0b0 oven for 20 to 25 minutes.
12. Makes 6 servings.

green peppers, long grain rice, condensed beef broth, water, salt, onion, celery, butter, bread crumbs, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=776329 (may not work)