You know, sometimes dinner needs to be *easy* but still feel like a treat, right? That’s exactly why I adore these Stuffed Peppers with Ham and Cream Cheese. They’re literally my go-to when I want something satisfying without spending hours in the kitchen. I remember first making these on a hectic Tuesday night, and my family was absolutely raving! It’s just this perfect combination of tender bell peppers filled with a wonderfully creamy, savory ham and cream cheese mix. Trust me, this recipe is a total winner for busy weeknights!
Why You’ll Love These Stuffed Peppers with Ham and Cream Cheese
Seriously, these Stuffed Peppers with Ham and Cream Cheese are a game-changer for so many reasons. They hit that sweet spot of being incredibly easy to make, but taste like you spent way more time on them than you actually did. Here’s why they’re a staple in my kitchen:
- So Quick and Easy: You can whip up the filling and get these peppers ready for the oven in about 15 minutes flat. Perfect when you’re short on time but still want a hearty meal.
- That Creamy, Savory Flavor: The combination of salty ham, tangy cream cheese, and sharp Parmesan is just divine. It all bakes together into this wonderfully rich filling that’s out of this world.
- Perfect for a Weeknight Meal: Honestly, they’re the ideal weeknight dinner. They’re filling, flavorful, and don’t require a ton of fuss. Plus, the leftovers are fantastic!
- Versatile Ingredient Options: You can totally play around with the ingredients! Use different kinds of cooked ham, add a pinch of red pepper flakes for some heat, or even swap out the parsley for chives. It’s a recipe that’s easy to adapt.
Essential Ingredients for Stuffed Peppers with Ham and Cream Cheese
Okay, let’s talk about what you’ll need to make these amazing Stuffed Peppers with Ham and Cream Cheese. It’s really straightforward, and having everything ready makes the whole process so much smoother. Don’t worry if you don’t have *exactly* what’s listed; that’s what the next section is for!
Bell Peppers: The Perfect Vessel
We need four nice, big bell peppers for this. Any color works – red, yellow, orange, even green! Just make sure they’re sturdy enough to hold all that delicious filling. I like to pick ones that can stand up on their own in the baking dish, so they look pretty when they come out of the oven.
The Creamy Ham Filling
This is where all the magic happens! You’ll need about 1 cup of cooked ham, diced up nice and small. It doesn’t matter if it’s leftover ham or deli ham, just make sure it’s cooked. Then, grab 8 ounces of cream cheese, but make sure it’s softened so it mixes in easily. You’ll also need 1/4 cup of grated Parmesan cheese for that salty kick, and 1/4 cup of fresh parsley, chopped up. Oh, and don’t forget the seasonings: 1/4 teaspoon of black pepper and 1/4 teaspoon of garlic powder. That’s it!
How to Prepare Stuffed Peppers with Ham and Cream Cheese: Step-by-Step
Alright, let’s get these delicious Stuffed Peppers with Ham and Cream Cheese into the oven! It’s really not complicated at all, I promise. Just follow these simple steps and you’ll have a fantastic meal ready in no time.
Preparing the Peppers
First things first, grab your bell peppers. You want to carefully slice off the tops, like you’re giving them little hats. Then, reach inside and scoop out all the seeds and the white stringy bits. Give them a quick rinse inside and out, and set them aside. Easy peasy!
Mixing the Savory Filling
Now for the best part – the filling! In a medium bowl, just toss in your diced ham, the softened cream cheese, that grated Parmesan cheese, your chopped fresh parsley, and of course, the black pepper and garlic powder. Give it all a good stir until everything is combined and looks nice and creamy. Make sure that cream cheese is nice and soft so it mixes in without any lumps!
Stuffing and Baking Your Peppers
Okay, preheat your oven to 375°F (190°C) while you do this next bit. Now, take that yummy ham and cream cheese mixture and spoon it generously into each of your prepared bell peppers. Really pack it in there! Once they’re all stuffed, carefully place them into a baking dish. They can be snug, but try not to cram them in too tightly. Pop that dish into your preheated oven and let them bake for about 30 to 40 minutes. You’ll know they’re ready when the peppers look tender and the filling is all hot and bubbly. I like to check them around the 30-minute mark, just to be sure!
Tips for Perfect Stuffed Peppers with Ham and Cream Cheese
Making these Stuffed Peppers with Ham and Cream Cheese is pretty foolproof, but here are a few little tricks I’ve picked up to make them absolutely perfect every time. First, don’t overstuff the peppers! If you pack them too tightly, the filling might spill out while baking. Leave a little room at the top. Also, if your peppers tend to wobble, you can trim a tiny bit off the bottom so they sit flat in the baking dish – just be careful not to cut through the bottom! If you like your peppers a bit softer, you can even par-boil them for a few minutes before stuffing, but I find they get tender enough just baked. For more on cooking bell peppers, check out this guide on cutting bell peppers.
Ingredient Notes and Substitutions for Stuffed Peppers with Ham and Cream Cheese
Alright, let’s chat about the ingredients for these fantastic Stuffed Peppers with Ham and Cream Cheese. While the recipe is pretty straightforward, a few little tweaks can make it even better or work with what you have on hand!
Ham Variations
The recipe calls for cooked ham, and honestly, almost any kind works! Leftover holiday ham is perfect, but so is diced deli ham or even chopped-up ham steak. Just make sure it’s cooked and diced small so it mixes evenly into the creamy filling.
Creamy Filling Alternatives
Cream cheese is key for that luscious texture, but if you don’t have it, you could try using softened neufchâtel cheese or even some full-fat ricotta mixed with a little sour cream. You might need to adjust the seasoning a bit, but it should still be delicious! For a similar creamy texture in other dishes, consider trying our creamy garlic butter lobster tails.
Spice Level Adjustments
If you like a little heat, this is where you can have some fun! A pinch of red pepper flakes mixed into the filling with the ham and cream cheese is my favorite way to add a subtle kick. You could also try a dash of your favorite hot sauce!
Serving Suggestions for Your Delicious Stuffed Peppers with Ham and Cream Cheese
These Stuffed Peppers with Ham and Cream Cheese are pretty hearty on their own, but they pair wonderfully with a few simple things. A fresh green salad with a light vinaigrette is always a great idea – it adds a nice crispness to balance the creamy filling. You could also serve them with some crusty bread for dipping up any extra cheesy goodness, or maybe a side of steamed broccoli or green beans. It’s all about keeping it simple so the peppers shine! For another great side dish, check out our crispy parmesan zucchini.
Storing and Reheating Your Leftover Stuffed Peppers with Ham and Cream Cheese
Got leftovers? Lucky you! Let your Stuffed Peppers with Ham and Cream Cheese cool completely, then pop them into an airtight container. They’ll keep nicely in the fridge for about 3-4 days. To reheat, just pop them back into a 350°F (175°C) oven for about 15-20 minutes, or until they’re heated through. You can also microwave them, but the oven gives them that lovely warm, tender texture again.
Frequently Asked Questions about Stuffed Peppers with Ham and Cream Cheese
Got questions about these amazing Stuffed Peppers with Ham and Cream Cheese? I’ve got you covered! Here are some things people often ask me:
Can I make these stuffed peppers ahead of time?
Yes, you absolutely can! You can prepare the filling and stuff the peppers a day in advance. Just cover them tightly with plastic wrap and keep them in the refrigerator. When you’re ready to bake, just pop them into the oven as directed. You might need to add a few extra minutes to the baking time since they’ll be starting out cold.
What can I serve with stuffed peppers?
These Stuffed Peppers with Ham and Cream Cheese are pretty complete on their own, but they love company! A simple side salad with a light, zesty dressing is always a winner. Some steamed green beans or broccoli also pair really nicely, offering a fresh crunch. And of course, a piece of crusty bread is never a bad idea for soaking up any extra cheesy goodness! For a similar flavor profile, you might enjoy our garlic parmesan chicken pasta bake.
Are there vegetarian options for this recipe?
You know, the recipe as written uses ham, so it’s not vegetarian. But, you can easily make a vegetarian version! Just swap out the ham for finely chopped mushrooms, cooked rice, or even some crumbled firm tofu. You’ll want to make sure whatever you choose is seasoned well to give that filling some flavor!
How do I prevent the peppers from being too watery?
That’s a great question! To avoid watery peppers, make sure you really scoop out all the seeds and the white membranes from the inside. Sometimes, the peppers themselves can release moisture as they bake. If you’re worried about it, you can try pre-baking the hollowed-out peppers for about 10 minutes before stuffing them. This helps them soften a bit and release some of their liquid before you add the filling.
Nutritional Information Disclaimer
Just a friendly heads-up: the nutritional info you see for these Stuffed Peppers with Ham and Cream Cheese is an estimate. It can change depending on the brands you use, the exact size of your peppers, and even how much filling you manage to pack in there! So, think of it as a good guide, but not a hard-and-fast rule.
Creamy Stuffed Peppers with Ham: 15-Min Dinner
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Bell peppers stuffed with a creamy mixture of ham and cream cheese, baked until tender.
Ingredients
- 4 large bell peppers
- 1 cup cooked ham, diced
- 8 ounces cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
Instructions
- Preheat oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes.
- In a bowl, combine diced ham, cream cheese, Parmesan cheese, parsley, black pepper, and garlic powder. Mix well.
- Spoon the ham and cream cheese mixture evenly into the bell peppers.
- Place the stuffed peppers in a baking dish.
- Bake for 30-40 minutes, or until the peppers are tender and the filling is heated through.
Notes
- You can use any type of cooked ham.
- For a spicier kick, add a pinch of red pepper flakes to the filling.
- Garnish with extra parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 7g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 70mg
Keywords: stuffed peppers, ham, cream cheese, baked peppers, easy dinner, weeknight meal