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Cook 2 cups of rice with a little the butter. I used my steamer to make the rice, but you can cook it what ever way you like.
While rice is cooking, cut the top of the peppers and clean the inside (empty them).
Place the cooked rice in a bowl (all of it) and mix in the cream cheese, the parsley, the garlic powder and the Parmesan cheese. Mix very well. At the end add salt and pepper to taste.
Turn oven on to 350F.
Fill the peppers with the rice pressing in so they are well stuffed. Place them on a oven tray and bake for 1 ½ to 2 hours.
In a small saucepan melt the butter over low heat. Use a wooden spoon. When melted add the flour and blend quick. It will become a creamy consistency in seconds and then start adding milk slowly in steps and stirring constantly at the same time while it thickens and remains smooth.
The consistency will depend on how much milk you add. For this you want it runny enough to 'run' on the stuffed peppers but thick enough so it holds shape.
At the end mix the nutmeg and salt and pepper to taste (do not burn your tongue when testing the sauce!).
After 1 ½ hours is up, remove the peppers from the oven and pour the white sauce on the peppers, sprinkle with Parmesan cheese and send them back to the oven for about 15 minutes.
Let them rest 5 minutes before serving.