Ham Stuffed Green Bell Peppers
Bring a delicious twist to your dinner table with these hearty Ham Stuffed Green Bell Peppers, a perfect balance of savory flavors and wholesome ingredients. Vibrant green bell peppers are filled with a delightful mixture of savory cooked ham, fluffy white rice, sautéed onions, and garlic, all bound together with gooey cheddar cheese for a rich and satisfying filling. Baked to perfection in a simple tomato sauce, the peppers are tender yet firm, with a golden, bubbly cheese topping that’s sure to impress. This recipe is easy to prepare, taking just 20 minutes of prep time, and is baked in under an hour, making it an ideal choice for weeknight meals or casual gatherings. Serve these stuffed peppers hot, garnished with a sprinkle of fresh parsley for an extra pop of color and freshness. Perfect for anyone looking for a flavorful twist on a classic stuffed pepper recipe, these are a must-try for fans of comforting, homestyle dishes! Keywords: ham stuffed green bell peppers, stuffed peppers recipe, easy dinner ideas, baked stuffed peppers, savory bell pepper recipes.
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Recipe Information
Ingredients
- 4 pieces Green bell peppers
- 1 cup Cooked ham
- 1 cup Cooked white rice
- 1 cup Cheddar cheese, shredded
- 0.5 cup Onion, finely chopped
- 2 cloves Garlic, minced
- 1 cup Tomato sauce
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Water
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the green bell peppers and remove the seeds and membranes. Set the peppers aside.
Dice the tops of the green peppers (excluding the stems) to use in the filling.
Heat olive oil in a skillet over medium heat. Add the diced pepper tops, onion, and garlic, and sauté until softened, about 3-4 minutes.
In a large mixing bowl, combine the cooked ham, cooked rice, sautéed vegetables, 3/4 cup of shredded cheddar cheese, salt, and black pepper. Mix until well combined.
Stuff each bell pepper with the ham mixture, packing it in tightly.
Pour the tomato sauce and water into a baking dish and stir to combine. Place the stuffed peppers upright in the dish over the sauce.
Cover the baking dish with aluminum foil and bake for 30 minutes.
Remove the foil, sprinkle the remaining cheddar cheese on top of the peppers, and return to the oven for another 10 minutes, or until the cheese is melted and bubbly.
Garnish with chopped fresh parsley if desired and serve warm.
Nutrition Facts
Calories |
1351 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.2 g | 87% | |
| Saturated Fat | 31.4 g | 157% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 263 mg | 88% | |
| Sodium | 6906 mg | 300% | |
| Total Carbohydrate | 95.0 g | 35% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 20.7 g | ||
| Protein | 94.0 g | 188% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 938 mg | 72% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1940 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
