Stir in green onions, parsley and 1/2 cup more stock, scraping pan bottom til sediment is dissolved.
Stir in 1/2 cup more stock. Cook 2 minute more.
There should be little to no liquid at this point. Cook longer if there is.
Add rice and stir very well. Remove from heat.
This makes about 9 1/2 cups. The dressing must be very moist to stuff bell peppers, but not runny, even though it will dry some during baking. If need be, add more stock or water, about 1/4 cup at a time.
TO PREPARE PEPPERS.
Cut stems and tops from peppers. Cut down about 3/4 inch from the top. Core and seed the peppers. Discard tops.Stuff the HOT rice dressing into peppers. Pack tightly as you go and mound the top slightly.Place,upright,in a 13x9 pan, fitting snugly.
When cool to the touch, press with fingertips.Sprinkle with bread crumbs. Dot tops with butter and add 3/4 inches stock around peppers.
Bake at 375F for 30.Then cover with foil and bake til tender,about 30 minute.