Stuffed Bell Peppers With Rice

Photo: Lady Catherine Gourmet

Ingredients

3 large bell peppers

1 cup of cooked rice

1 cup of fresh unseasoned breadcrumbs

1 healthy handful of Italian parsley – chopped

4 cloves of garlic – crushed and chopped

1 bunch of scallions – chopped

1/2 yellow onion – chopped

1/4 cup of grated Romano cheese

1/2 Jalapeño – chopped (with seeds)

1/2 cup of boiled deli ham – chopped

Dashes of fresh ground black pepper

Dash of sea salt

1 cup of chicken broth

Olive oil – for drizzling

Preparation

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.

Preheat the Oven to 325 degrees:

Heat a large frying pan with a few drizzles of olive oil and add the parsley, garlic, scallions, yellow onion and Jalapeño and sauté until the onion is clear. Add the rice, breadcrumbs, seasonings and the ham and another drizzle of olive oil and continue to sauté for another minute.

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.

Bake in oven for 45 minutes.