Cream Cheese and Ham Stuffed Peppers

  4.7 – 3 reviews  • Ham
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

  1. 12 mini bell peppers
  2. 6 ounces cream cheese, at room temperature
  3. 3 ounces thinly sliced deli ham, cut into 1/4-inch pieces
  4. 1/2 cup frozen corn, thawed
  5. 1/3 cup fresh flat-leaf parsley leaves, roughly chopped
  6. Kosher salt and freshly ground black pepper

Instructions

  1. Slice the tops off of the peppers and remove the seeds.
  2. 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.
  3. 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

Mallory Young
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.
Amber Arnold
This is freash healthy and fun to eat! Didn’t know being diabetic could be so fun.
Michael Martinez
Yammy

 

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