Ham Stuffed Peppers
Colorful stuffed peppers filled with ham, cheese, and bread cubes offer a comforting, cheesy, and savory dish perfect for family dinners or casual gatherings.
Ingredients
Instructions
- Cut the tops off and seed the four green peppers; boil in salted water for 2 minutes.
- Drain the peppers thoroughly.
- Mix the grated or cubed Velveeta cheese, fresh bread cubes, minced onion, cubed ham, melted butter, and salt. Add tomato juice gradually to make the mixture moist enough to hold together.
- Stuff the peppers with the cheese and ham mixture.
- Sprinkle the tops with Parmesan cheese and paprika.
- Place the stuffed peppers in a baking dish close enough to touch.
- Pour tomato juice into the dish around the peppers.
- Bake at 350°F for 35 minutes until heated through and cheese is melted.
Tips & Substitutions
For a twist on this recipe, consider using different types of cheese like Monterey Jack or Gouda for a unique flavor. You can also substitute the ham with cooked chicken or turkey if you prefer. To enhance the dish, add some chopped bell peppers or mushrooms to the filling. Ensure the mixture is moist enough to stick together, and adjust the amount of tomato juice as needed.
Serving Suggestions
Serve these ham stuffed peppers with a light salad or steamed vegetables for a balanced meal. They pair beautifully with a side of rice or quinoa to soak up the flavors. For a comforting touch, consider serving them alongside a warm bread like garlic bread or even a slice of the hearty Hamburg-Pea Soup for a filling dinner.
Storage & Reheating
Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the peppers in a baking dish, cover with foil, and warm them in a preheated oven at 350°F for about 20 minutes, or until heated through. You can also microwave individual portions for quicker reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Ham Stuffed Peppers contains roughly 189 calories, with 7g protein, 14g carbohydrates, and 13g fat. It is an excellent source of vitamin C (283% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 651mg per serving (28% of the Daily Value).
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 use frozen peppers for this recipe?
Yes, you can use frozen peppers, but it's best to thaw them completely and drain any excess moisture before stuffing. This will help prevent the filling from becoming too watery during baking.
How do I know when the peppers are done baking?
The peppers are done when they are tender and the cheese on top is melted and bubbly. You can also check the internal temperature; it should reach 165°F to ensure the filling is heated through.
Can I prepare these stuffed peppers ahead of time?
Absolutely! You can prepare the stuffed peppers in advance and store them in the refrigerator before baking. Just cover them tightly with plastic wrap or foil and bake them when you're ready, adding a few extra minutes to the cooking time if they go in cold.
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).