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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