Ham and Cheese Stuffed Peppers

Ham and Cheese Stuffed Peppers {Updated April 20, 2021}

Bell peppers are the perfect vessel for fillings made of rice, meat, and cheese. These stuffed peppers are filled with cheese, ham, onion, rice, and more! It’s a new take on a classic dish and makes a super easy, delicious weeknight meal.

We should be eating stuffed peppers more. They take about the same amount of prep and cooking time as dishes like spaghetti, tacos, and dozens of other classic weeknight meals and they’re just as cheap to make.

The hardest thing to figure out when Stuffed Pepper Saturday (catchy ain’t it?) comes around is what to serve with them. Technically, the dish consists of everything you need for a balanced meal. There’s veggies, meat, and grains. So double down on the good stuff! Try a side salad bursting with leafy greens and other vegetable accompaniments AND a bowl of red grapes. I mean….yum.

Here’s Another Stuffed Pepper Recipe—Steak and Cheese Stuffed Peppers

Print Recipe

Ham and Cheese Stuffed Peppers

Bell peppers are the perfect vessel for fillings made of rice, meat, and cheese. These stuffed peppers are filled with cheese, ham, roasted red peppers, and rice. It’s a new take on a classic dish and makes a super easy, delicious weeknight meal.

Course

Main Dish

Cuisine

American

Keyword

Stuffed Peppers

Prep Time

20 minutes

Cook Time

1 to 1 1/2 hours

Servings

servings

Ingredients

• 3 bell peppers any color
• 1 Red Bell Pepper chopped
• 1/2 cup long grain white rice uncooked
• 1 cup chicken broth
• 2 tbsp butter
• 12 oz ham diced
• 1 medium yellow onion chopped
• 6 0z Velveeta Cheese
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 1/4 tsp red pepper flakes

Course Main Dish Cuisine American Keyword Stuffed Peppers Prep Time 20 minutes Cook Time 1 to 1 1/2 hours Servings servings Ingredients 3 bell peppers any color 1 Red Bell Pepper chopped 1/2 cup long grain white rice uncooked 1 cup chicken broth 2 tbsp butter 12 oz ham diced 1 medium yellow onion chopped 6 0z Velveeta Cheese 1 tbsp onion powder 1 tbsp garlic powder 1/4 tsp red pepper flakes

Instructions

1. Preheat oven to 350 degrees.
2. Cook rice in chicken broth. While the rice is simmering, boil bell peppers in salted water for three minutes, turning every minute to ensure each side is exposed to the water. Set peppers aside and allow to cool.
3. Slice peppers down the middle and scoop out the membranes and seeds; set aside.
4. Remove cooked rice from heat. Stir in butter, ham, onion, diced red pepper, Velveeta, onion powder, garlic powder, and red pepper flakes; cooked until Velveeta is melted.
5. Spoon rice mixture into peppers and place each filled pepper into greased a casserole dish. Top each with shredded cheddar cheese.
6. Bake for 30 minutes.