prep time
15 min

cook time
10 min

servings
4

WHAT YOU'LL NEED


Minute Rice^® instant white rice, uncooked
1½ cups (375 mL)
4		medium bell peppers, cut lengthwise in half, seeded
2 tbsp (30 mL)		butter
1		medium onion, finely chopped
1		clove garlic, minced
1 can		(6.5 oz/184 g) flaked ham or turkey, drained, separated into chunks
1		tomato, seeded, chopped
1¾ cups (425 mL)		beef broth
⅓ cup (75 mL)		chopped fresh parsley
		Dash of black pepper
½ cup (125 mL)		grated parmesan cheese, divided

INSTRUCTIONS

Step 1: Add bell peppers to large pot of boiling water; cover and simmer 5 minutes. Remove with slotted spoon; place, cut sides down, on paper towels to drain

Step 2: Melt butter in large fry pan on medium heat. Add onions and garlic; cook and stir 2 minutes. Stir in Minute Rice^®; cook an additional minute. Add ham, tomato, broth, parsley and black pepper; mix well. Bring to boil; cover. Remove from heat. Let stand 5 minutes. Stir in ⅓ cup (75 mL) of cheese

Step 3: Spoon rice mixture evenly into pepper halves; sprinkle with remaining cheese

Jazz It Up:
Prepare as directed. Place on rack of broiler pan. Broil 2 to 3 minutes or until lightly browned.

How to Purchase & Store Bell Peppers:
Look for brightly colored peppers with a firm thick flesh. Bell peppers, also called sweet peppers, should not be soft, dull in color or have spots. Red, purple and yellow bell peppers are green originally, but change color as they mature. Store unwashed peppers in the refrigerator in a perforated plastic bag, or loosely wrapped in a plastic bag for about 1 week. To prepare, wash thoroughly and cut away the core. Remove seeds and membrane. Wrap cut pieces tightly in plastic wrap and refrigerate until ready to use.