Cream Cheese and Ham Stuffed Peppers

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.]

Total Time:
20 min
Prep:
20 min

Yield:
4 servings
Level:
Easy

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
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.

  • Copyright 2015 Television Food Network, G.P. All rights reserved.


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    This recipe is featured in:

    Cooking with Kids