Stuffed Bell Peppers With Rice

• 3 bell peppers large
• 1 cup cooked rice
• 1 cup unseasoned breadcrumbs fresh
• 1 Italian parsley healthy handful of, - chopped
• 4 cloves garlic - crushed and chopped
• 1 bunch scallions - chopped
• 1/2 yellow onion - chopped
• 1/4 cup grated romano cheese
• 1/2 jalapeno - chopped, with seeds
• 1/2 cup deli ham boiled, - chopped
• 1 dash fresh ground black pepper
• 1 dash sea salt
• 1 cup chicken broth
• olive oil - for drizzling

1. Cut the tops of the peppers off and save them. Take out the seeds and ribs of the inside of the peppers and set the peppers aside.
2. Preheat the Oven to 325 degrees:
3. Heat a large frying pan with a few drizzles of olive oil and add the parsley, garlic, scallions, yellow onion and Jalapeno and saute until the onion is clear. Add the rice, breadcrumbs, seasonings and the ham and another drizzle of olive oil and continue to saute for another minute.
4. Stuff the peppers to the top with the mixture and secure the tops with a toothpick. Place the peppers in a sauce pan and add the broth to the bottom of the pan. Drizzle of olive oil over the peppers.
5. Bake in oven for 45 minutes.

bell peppers, rice, parsley, garlic, scallions, yellow onion, romano cheese, deli ham, fresh ground black pepper, salt, chicken broth, olive oil

Taken from www.yummly.com/recipe/Stuffed-Bell-Peppers-With-Rice-1673825 (may not work)