1. Preheat the oven to 350°F (177°C). Rinse, dry, seed, and slice the bell peppers into strips. Clean and slice the leek whites into thin rounds. Cut the ham into strips. Chop the garlic and onion.

2. In a small saucepan, bring the broth to a boil. In a large saucepan, heat the oil. Add the chopped onion and garlic and cook for 2 minutes, stirring. Add the rice and stir until the grains become translucent. Add the vegetables, ham, and hot broth. Season with pepper, mix. Cover with a sheet of parchment paper cut at several points.

3. Bake for 35 minutes.

4. Remove from the oven, remove the parchment paper, and cover the casserole with its lid. Let rest for 5 minutes before serving.