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.
Recipe courtesy of Food Network Kitchen
Cream Cheese and Ham Stuffed Peppers
Total:
20 min
Active:
20 min
Yield:
4 servings
Level:
Easy
Total:
20 min
Active:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

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.

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