Sauté chopped green pepper with margarine in a skillet over medium heat until softened.

Stir in flour and gradually add milk, stirring constantly to prevent lumps.

Bring the mixture to a boil, stirring continuously.

Continue to stir until the sauce thickens.

Reduce heat to low and stir in sour cream until it is fully blended into the sauce.

Stir in the cooked rice, cubed cooked ham, grated parmesan cheese, and salt.

Heat the mixture thoroughly, stirring occasionally, until heated through.