Directions

1. 1 Cut peppers into halves crosswise and remove seeds and white membrane. Cook peppers in 2 cups of boiling salted water for 4 minutes.
2. 2 Drain and reserve liquid. Cook rice in reserved water until tender; drain.
3. 3 In a large skillet, sauté onion in butter until onion is tender, about 4 to 5 minutes.
4. 4 Add 3/4 cup water and shredded cheese to onion skillet. Stir until blended; add ham, rice, and parsley.
5. 5 Fill pepper halves with rice and ham mixture; put on rack in skillet with about 1 cup of the pepper cooking liquid in the bottom.
6. 6 Cover and simmer over low heat for 15 to 20 minutes.