Cook rice in boiling water until tender. Remove stems and seeds from peppers; split lengthwise and parboil for 5 minutes. Add the deviled ham and 1 cup of the grated cheese to the drained, cooked rice.
Make a white sauce with the butter, flour, and milk. Add 1 cup of the white sauce to the rice mixture.
Season with salt, pepper and celery salt.
Fill the halves of the peppers and sprinkle with crumbs or grated cheese.
Bake at 350°F for 30 minutes or until peppers are tender.
Add remaining cheese to the white sauce; stir until the cheese has melted. Season well with salt and pepper to taste, and serve with the peppers.
Serves 8.
Submitted by: CM
