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

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Total:: 20 min
Active:: 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.

My Private Notes

Name: Cream Cheese and Ham Stuffed Peppers
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
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