Ham And Cheese Stuffed Peppers
Juicy peppers stuffed with savory ham, cheese, and herb stuffing, baked to perfection—ideal for a hearty, flavorful meal that appeals to cheese lovers and ham enthusiasts alike.
Ingredients
Instructions
- Cut a slice from the stem end of each pepper, remove the seeds, and cook in boiling salted water for 3 minutes.
- Drain the peppers thoroughly.
- Saute the chopped onion in butter until tender.
- Combine the cooked ground ham, herb stuffing, dried parsley flakes, pepper, and sautéed onions.
- Take 2 slices of cheese and cut each into 6 strips; repeat with 2 more slices.
- Place 3 cheese strips upright in each pepper.
- Cube the remaining cheese and stir into the ham mixture.
- Pile the ham mixture into the peppers.
- Place the stuffed peppers in a shallow pan and bake at 350°F for 20 minutes.
Tips & Substitutions
For a twist, try using ground turkey or chicken instead of ham for a lighter option. Fresh herbs can replace dried parsley for more vibrant flavor. Additionally, if you want a bit of spice, consider adding diced jalapeños to the stuffing mix. Remember to adjust cooking times if you substitute different types of cheese, as some melt more quickly than others.
Serving Suggestions
Serve these stuffed peppers with a side salad or garlic bread for a complete meal. They pair beautifully with Penny'S Cranberry Marshmallow Salad for a refreshing contrast. For a vegetarian option, consider serving a side of roasted vegetables. A light white wine can complement the flavors well if you're enjoying this as a dinner party dish.
Storage & Reheating
Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a microwave-safe dish and cover with a damp paper towel, microwaving in 30-second increments until heated through. Alternatively, reheat in a 350°F oven for about 15-20 minutes for a crispy texture.
Nutrition & Diet Analysis (per serving)
Each serving of Ham And Cheese Stuffed Peppers contains roughly 241 calories, with 5g protein, 32g carbohydrates, and 10g fat. It is an excellent source of vitamin C (31% of the Daily Value), and a good source of dietary fiber and protein. It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these stuffed peppers ahead of time?
Yes, you can prepare the stuffed peppers a day in advance. Assemble them and store them in the refrigerator until you're ready to bake. This makes for a convenient meal option, especially during busy weekdays.
What type of cheese works best for this recipe?
Cheddar, Monterey Jack, or Swiss cheese all work great for this recipe. Each cheese offers a different flavor profile, so choose based on your preference. Just ensure the cheese is well-melted for the best texture.
Can I freeze the stuffed peppers?
Absolutely! You can freeze the assembled, uncooked stuffed peppers. Wrap them tightly in plastic wrap and then in foil to prevent freezer burn. When ready to eat, bake them straight from the freezer, adding a few extra minutes to the cooking time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).