Stuffed Pepper Cups
|Condensed beef broth||10 1⁄2 Ounce (1 Can)|
|Canned water||120 Milliliter (1 Soup Can)|
|Regular rice||1 Cup (16 tbs)|
|Green peppers||6 Large|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Chopped cooked ham||1 1⁄2 Cup (24 tbs), cooked fully|
|Soft bread crumbs||3⁄4 Cup (12 tbs)|
|Butter/Margarine||1 Tablespoon, melted|
In saucepan bring first 4 ingredients to boiling; stir.
Cover; cook slowly till rice is done15 to 20 minutes.
Cut tops from peppers;discard seeds and membranes.
Chop tops; set aside.
Cook peppers in boiling salted water for 5 minutes; drain.
Arrange.in a 12 x7 1/2 x 2 inch baking dish.
Cook onion, celery, and chopped pepper in the 2 tablespoons butter; stir in ham:Toss with rice; spoon into peppers.
Mix crumbs and the melted butter; sprinkle atop peppers.
Bake, uncovered, at 350° for 20 to 25 minutes