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.

ham and cheese stuffed peppers

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.

ham and cheese stuffed peppers

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.

ham and cheese stuffed peppers pinterest pin

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
Course Main Dish
Cuisine American
Keyword Stuffed Peppers
Prep Time 20 minutes
Cook Time 1 to 1 1/2 hours
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 350 degrees.
  2. Cook rice in chicken broth. While the rice is simmering, cut the tops off of the peppers, scoop out the insides, and set both the tops and the emptied peppers aside.
  3. Remove cooked rice from heat. Stir in butter, ham, onion, roasted red pepper, cheddar soup, water, onion powder, garlic powder, and red pepper flakes.
  4. Spoon rice mixture into peppers and place each filled pepper (bottom side down) into a casserole dish. Top each with shredded cheddar cheese and put the bell pepper tops back on.
  5. In a small sauce pan, add olive oil and minced garlic. Simmer over low heat for five minutes. Drizzle hot oil over peppers.
  6. Cover peppers with foil and bake for 30 minutes then, uncover and bake for an additional 20 minutes.

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