Stuffed Peppers

• 6 medium green peppers, cored
• 1 c. long grain rice
• 1 c. condensed beef broth
• 1 1/3 c. water
• 1/2 tsp. salt
• 1/2 c. finely chopped onion
• 1/4 c. chopped celery
• 2 Tbsp. butter
• 1 1/2 c. diced cooked ham
• 1 c. bread crumbs
• 1 tsp. margarine, melted

1. Cook cored peppers in boiling water 5 minutes; drain.
2. Combine rice, beef broth, water and salt.
3. Heat to boiling.
4. Cover and cook 15 minutes. Cook onion, small piece of green pepper and celery in butter until tender, not browned.
5. Stir in ham. Add to rice mixture (well).
6. Spoon into peppers.
7. Combine bread crumbs and melted butter.
8. Sprinkle over tops of peppers.
9. Place in baking dish and bake at 350u0b0 for 20 to 25 minutes.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=938248 (may not work)