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Categories:Viewed: 49 - Published at: 7 years ago
Ingredients
- 12 mini bell peppers
- 6 ounces cream cheese, at room temperature
- 3 ounces thinly sliced deli ham, cut into 1/4-inch pieces
- 1/2 cup frozen corn, thawed
- 1/3 cup fresh flat-leaf parsley leaves, roughly chopped
- Kosher salt and freshly ground black pepper
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.
