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.
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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 servings
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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


  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.