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
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.
