Stuffed peppers with cream cheese and ham
Votes: 3
Time: 20 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Crispy sweet peppers stuffed with a creamy filling are perfect for a kid's lunchbox. Since kids love everything bright and miniature, make an appetizer with mini peppers of different colors. Mix the filling with cream cheese, corn, ham pieces, and parsley. For variety, substitute the ham with turkey, and the parsley with green onions or other fresh herbs. You can stuff a large batch of peppers and store them in a container in the refrigerator for up to three days, so your child can enjoy a snack whenever they want.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 12 mini sweet peppers
- 170 g of cream cheese, room temperature
- 90 g thin slices of ham, cut into 0.5 cm pieces.
- 0.5 cup frozen corn, defrosted
- 1/3 cup fresh parsley, coarsely chopped
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Recipes with similar ingredients: sweet pepper, corn, cream cheese, ham
Cooking the dish according to the recipe:
- Cut the tops off the peppers and remove the seeds.
Place the cream cheese mixture in a medium bowl and use a silicone spatula to mix until smooth. Stir in the ham, corn, parsley, 1/2 teaspoon of salt, and a pinch of freshly ground black pepper. - Fill each pepper with cream cheese filling. Stuffed peppers can be stored in the refrigerator in an airtight container for up to 3 days..
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