2 tbsp. olive oil
1 sm. garlic, minced
4 oz. lean ham, finely chopped (1 c.)
1/4 c. (3/4 oz.) grated Parmesan cheese
2 tsp. dried leaf basil
Freshly ground pepper
1 1/2 c. chicken broth
1 sm. onion, chopped
4 oz. mushrooms, chopped
1 1/2 c. cooked Basic Brown rice (see Potatoes and Rice)
Salt
4 med. green bell peppers

In a medium skillet, heat olive oil over medium heat. Add onion and garlic. Cook, stirring occasionally, until onion is softened. Stir in mushrooms and ham. Cook, stirring occasionally, until mushrooms are tender. Remove from heat. Stir in rice, cheese and basil. Season with salt and pepper and set aside.

Remove tops from peppers, core and rinse to remove seeds. Stuff peppers with ham mixture. Place in greased, shallow baking dish. Pour broth around peppers and cover with foil. Bake at 375 degrees for 30 minutes or until peppers are tender.