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

  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.
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