These creamy and crunchy stuffed peppers are perfect for a packed lunch. Use scallion instead of parsley or deli turkey instead of ham for a variation.
| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 12 mini bell peppers
- 6 ounces cream cheese, at room temperature
- 3 ounces thinly sliced deli ham, cut into 1/4-inch pieces
- 1/2 cup frozen corn, thawed
- 1/3 cup fresh flat-leaf parsley leaves, roughly chopped
- Kosher salt and freshly ground black pepper
Instructions
- Slice the tops off of the peppers and remove the seeds.
- Place the cream cheese in a medium bowl and use a silicone spatula to smash and stir it until smooth. Fold in the ham, corn, parsley, 1/2 teaspoon salt and a few grinds of black pepper.
- Stuff each pepper generously with some of the cream cheese filling. Refrigerate in an airtight container for up to 3 days.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 311 |
| Total Fat | 18 g |
| Saturated Fat | 9 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 9 g |
| Sugar | 17 g |
| Protein | 10 g |
| Cholesterol | 59 mg |
| Sodium | 1033 mg |
Reviews
My husband can’t eat bell peppers (or onion) but I thought the rest of the recipe sounded good so I tried it in tomato and spinach tortilla wraps. I sliced it into rounds and it made a great appetizer.
This is freash healthy and fun to eat! Didn’t know being diabetic could be so fun.
Yammy