Cook rice following package directions; omit butter and add peas for last 5 minutes of cooking.
Meanwhile, puree red peppers in blender. Combine puree and sour cream in small bowl.
Cut ham into 1-3/4 x 1/4 x 1/4-inch strips. Combine hot rice, ham, scallions and artichoke hearts in large bowl; toss with roasted red-pepper mixture. Serve warm. Makes 4 servings.
