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.
Ingredients
Method
- 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.
Rate this recipe
Overall Rating:
4.40
(19)
