Ham and Cheddar Stuffed Mini Peppers

It’s no secret in our house that appetizers are often the stars of any meal, and these Ham and Cheddar Stuffed Mini Peppers have quickly become a family favorite. From weeknight snacks to weekend gatherings, they disappear in minutes. There’s just something so satisfying about the sweet crunch of the mini pepper giving way to the creamy, savory filling. Even my picky eaters, who usually turn their noses up at anything remotely vegetable-like, devour these little flavor bombs. They’re incredibly easy to make, bursting with flavor, and surprisingly versatile. Whether you’re looking for a crowd-pleasing appetizer, a fun snack, or even a light lunch option, these stuffed mini peppers are a guaranteed hit. Trust me, once you try them, they’ll become a staple in your recipe rotation too!

Ingredients for Ham and Cheddar Stuffed Mini Peppers

• Mini Sweet Peppers: The star of the show! Choose a vibrant mix of colors for visual appeal and a slightly sweeter taste than bell peppers. They provide the perfect bite-sized vessel for our delicious filling.
• Cooked Ham: Diced ham provides a salty, savory base for the filling. You can use leftover ham, deli ham, or even ham steak. Look for a good quality ham for the best flavor.
• Cheddar Cheese: Sharp cheddar is recommended for its bold flavor that complements the ham and peppers beautifully. Pre-shredded cheddar is convenient, but freshly grated will melt more smoothly.
• Cream Cheese: Softened cream cheese is essential for creating a creamy, decadent filling that binds everything together. Full-fat cream cheese will give the richest flavor and texture.
• Breadcrumbs: Panko breadcrumbs offer a light, crispy texture to the topping. Regular breadcrumbs or even crushed crackers can be used as substitutes if needed.
• Olive Oil: Used for drizzling over the peppers before baking, olive oil helps them soften and adds a touch of richness. Extra virgin olive oil is a great choice for its flavor and health benefits.
• Spices (Optional): Garlic powder, onion powder, paprika, or a pinch of black pepper can be added to the filling to enhance the flavor profile. Feel free to customize with your favorite herbs and spices.

Instructions: How to Make Ham and Cheddar Stuffed Mini Peppers

Step 1: Prepare the Mini Peppers

Begin by washing the mini sweet peppers thoroughly under cold running water. Pat them dry with a clean paper towel or kitchen cloth. This step is crucial for removing any dirt or residue and ensuring the peppers are ready for stuffing.

Next, slice each mini pepper lengthwise in half. Using a small spoon or your fingers, carefully remove the seeds and membranes from each pepper half. This step is important to create space for the filling and to remove any bitterness from the seeds. Be gentle to avoid tearing the peppers. Once seeded, set the pepper halves aside on a baking sheet lined with parchment paper or foil. The parchment or foil will make cleanup easier later on.

Step 2: Prepare the Ham and Cheddar Filling

In a medium-sized mixing bowl, add the softened cream cheese. It is essential that the cream cheese is softened to room temperature to ensure it mixes smoothly and evenly with the other ingredients. You can soften cream cheese quickly by microwaving it for very short intervals (5-10 seconds at a time) or by leaving it out at room temperature for about 30 minutes.

Add the diced cooked ham to the bowl with the softened cream cheese. Ensure the ham is diced into small, even pieces so it distributes well throughout the filling. Next, add the shredded cheddar cheese to the bowl. Sharp cheddar is recommended for its bold flavor, but you can use mild or medium cheddar if you prefer a less intense cheese flavor.

Now, it’s time to add the optional spices. A quarter teaspoon each of garlic powder and onion powder will add a savory depth to the filling. A pinch of paprika will provide a subtle smoky note and a touch of color. A dash of black pepper will enhance the overall flavor. Feel free to experiment with other spices you enjoy, such as Italian seasoning, dried herbs like thyme or oregano, or a pinch of red pepper flakes for a little heat.

Using a fork or a spatula, thoroughly mix all the ingredients together until they are well combined and the mixture is smooth and creamy. Ensure the cream cheese is fully incorporated and there are no lumps. Taste the filling and adjust seasonings as needed. You might want to add a little more salt or pepper depending on your preferences.

Step 3: Stuff the Mini Peppers

Take the prepared mini pepper halves that you set aside earlier. Using a small spoon or your fingers, carefully spoon the ham and cheddar filling into each pepper half. Fill each pepper generously, mounding the filling slightly on top. Don’t overstuff them to the point where the filling spills out excessively, but ensure each pepper is nicely filled.

Once all the pepper halves are stuffed with the ham and cheddar mixture, sprinkle the panko breadcrumbs evenly over the top of each stuffed pepper. The panko breadcrumbs will create a delightful crispy topping as they bake. You can gently press the breadcrumbs into the filling to help them adhere better.

Finally, lightly drizzle olive oil over the stuffed peppers. The olive oil will help the peppers soften during baking and will also contribute to the browning and crisping of the breadcrumb topping. Make sure to drizzle evenly but lightly, just enough to coat the breadcrumbs and peppers.

Step 4: Bake the Stuffed Mini Peppers

Preheat your oven to 375°F (190°C). Ensure your oven is fully preheated before placing the peppers inside for even cooking.

Place the baking sheet with the stuffed mini peppers into the preheated oven. Bake for approximately 20-25 minutes, or until the mini peppers are tender-crisp and the filling is heated through and bubbly. The breadcrumb topping should be golden brown and slightly crispy. Keep an eye on them towards the end of the baking time to prevent over-browning.

To check if the peppers are done, pierce one with a fork. It should be tender but still have a slight bite. The filling should be hot and melty.

Step 5: Cool and Serve

Once the stuffed mini peppers are baked to perfection, carefully remove the baking sheet from the oven using oven mitts. Let the stuffed mini peppers cool slightly on the baking sheet for a few minutes before serving. This will allow the filling to set up a bit and prevent burning your mouth.

Serve the Ham and Cheddar Stuffed Mini Peppers warm as an appetizer, snack, or side dish. They are best enjoyed fresh from the oven while the peppers are still slightly warm and the filling is gooey and delicious. Garnish with fresh parsley or chives if desired for an extra touch of freshness and visual appeal. Enjoy!

Nutrition Facts for Ham and Cheddar Stuffed Mini Peppers

(Per Serving – Approximately 2 Stuffed Pepper Halves)

• Serving Size: 2 stuffed pepper halves
• Calories: Approximately 180 kcal
• Fat: 12g

(Note: Nutritional values are estimates and can vary based on specific ingredients used and portion sizes. For precise nutritional information, use a nutrition calculator with the exact brands and quantities of ingredients you use.)

Preparation Time for Ham and Cheddar Stuffed Mini Peppers

• Prep Time: 20 minutes (includes washing, slicing, seeding peppers, and preparing the filling)
• Cook Time: 20-25 minutes (baking time in the oven)
• Total Time: Approximately 40-45 minutes (from start to finish)

This recipe is relatively quick and easy to prepare, making it perfect for busy weeknights or last-minute gatherings. Most of the time is spent in the oven, allowing you to focus on other tasks while the peppers bake.

How to Serve Ham and Cheddar Stuffed Mini Peppers

These versatile stuffed mini peppers can be served in a variety of ways, making them perfect for any occasion. Here are some ideas to get you started:

• As a Delicious Appetizer:
  • Arrange the warm stuffed mini peppers on a serving platter. Their vibrant colors and appealing aroma make them an instant crowd-pleaser.
  • Serve them as part of a larger appetizer spread alongside other finger foods like vegetable sticks with dip, cheese and crackers, or bruschetta.
  • Garnish the platter with fresh herbs like parsley or chives for an extra touch of elegance and freshness.
• As a Fun and Flavorful Snack:
  • Enjoy them as a satisfying afternoon snack or a pre-dinner nibble. They are much healthier and more flavorful than processed snacks.
  • Pack them in lunchboxes for a tasty and nutritious midday treat (ensure they are cooled properly before packing).
  • They are perfect for game day snacking while watching your favorite sports team.
• As a Light Lunch Option:
  • Serve a larger portion of stuffed mini peppers (3-4 halves per person) alongside a light salad for a complete and satisfying lunch.
  • Pair them with a cup of soup for a comforting and balanced meal, especially during colder months.
  • They can be a great option for a lighter meal if you are watching your carbohydrate intake compared to heavier pasta or bread-based lunches.
• As a Side Dish for Dinner:
  • Serve them as a colorful and flavorful side dish alongside grilled chicken, fish, or steak.
  • They complement main courses like roasted pork tenderloin or baked salmon beautifully.
  • Their savory and cheesy flavor profile pairs well with a variety of cuisines and main dishes.
• With Dipping Sauces (Optional):
  • While delicious on their own, you can offer dipping sauces on the side to enhance the flavor experience.
  • Consider serving them with ranch dressing, blue cheese dressing, marinara sauce, or a spicy sriracha mayo for those who like a bit of heat.
  • A simple honey mustard or a balsamic glaze can also add a sweet and tangy dimension.

No matter how you choose to serve them, Ham and Cheddar Stuffed Mini Peppers are sure to be a hit. Their versatility and delicious flavor make them a winning choice for any meal or gathering.

Additional Tips for Perfect Ham and Cheddar Stuffed Mini Peppers

To ensure your Ham and Cheddar Stuffed Mini Peppers are always a success, here are some helpful tips and variations:

1. Cheese Variations: While sharp cheddar is recommended, feel free to experiment with other types of cheese. Monterey Jack cheese will provide a milder, meltier flavor. Pepper Jack cheese will add a spicy kick. A blend of cheeses like cheddar and Gruyere or cheddar and mozzarella can also create a delicious and complex flavor profile. Consider using smoked cheddar for a smoky depth.
2. Ham Alternatives: If you don’t have ham or prefer a different protein, you can easily substitute it. Cooked and crumbled bacon adds a smoky and crispy element. Shredded cooked chicken or turkey is a lighter option. Italian sausage, browned and crumbled, will bring a bolder, spicier flavor. For a vegetarian option, consider finely diced mushrooms sautéed with onions and garlic to add a savory, umami flavor in place of the ham.
3. Spice it Up: If you enjoy a bit of heat, there are several ways to spice up these stuffed mini peppers. Add a pinch of red pepper flakes to the filling. Mix in a diced jalapeño pepper (seeds removed for less heat, left in for more) to the filling. Use pepper jack cheese for a built-in spicy element. Drizzle a hot sauce like sriracha or Cholula over the finished peppers before serving.
4. Add Fresh Herbs: Fresh herbs can elevate the flavor of these stuffed peppers. Mix finely chopped fresh chives, parsley, or dill into the filling. Fresh basil or oregano can also be used. Garnish the baked peppers with fresh herbs before serving for a vibrant and aromatic touch. Herbs not only enhance the flavor but also add a visually appealing element.
5. Make Ahead for Convenience: You can prepare the stuffed mini peppers ahead of time, making them perfect for parties or busy weeknights. Stuff the peppers as instructed, then cover the baking sheet tightly with plastic wrap and refrigerate for up to 24 hours. Bake them just before serving, adding a few extra minutes to the baking time if they are cold from the refrigerator. This make-ahead option saves time and stress on the day of serving.
6. Freezing for Longer Storage: For longer storage, you can freeze the stuffed mini peppers. Bake them as instructed, then let them cool completely. Place them in a single layer on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. They can be frozen for up to 2-3 months. To reheat, bake from frozen at 350°F (175°C) for about 20-25 minutes, or until heated through.
7. Crispier Topping: For an extra crispy breadcrumb topping, you can broil the stuffed peppers for the last 1-2 minutes of baking. Keep a close eye on them as they can brown quickly under the broiler. Alternatively, you can toast the panko breadcrumbs in a skillet with a little olive oil before sprinkling them on top of the peppers. This pre-toasting method ensures a golden brown and extra crunchy topping.
8. Vegetarian Variation: To make these stuffed mini peppers vegetarian, simply omit the ham and increase the amount of cheese or add other vegetarian fillings. Sautéed mushrooms and onions, as mentioned earlier, are a great option. You could also add cooked quinoa or rice to the filling for added texture and substance. Consider adding roasted vegetables like zucchini or eggplant, finely diced, to the filling for a heartier vegetarian version.

By following these tips and exploring variations, you can customize this Ham and Cheddar Stuffed Mini Peppers recipe to your liking and create a delicious appetizer or snack every time.

Frequently Asked Questions (FAQ) About Ham and Cheddar Stuffed Mini Peppers

Q1: Can I use bell peppers instead of mini peppers?

A: Yes, you can use bell peppers, but keep in mind that bell peppers are larger and will require more filling and longer baking time. If using bell peppers, cut them in half or quarters depending on their size. Mini peppers are preferred for bite-sized appetizers and shorter cooking times. The sweetness of mini peppers also complements the savory filling particularly well, but bell peppers will still work if that’s what you have available.

Q2: Can I make these stuffed peppers vegetarian?

A: Absolutely! To make these vegetarian, simply omit the ham. You can replace the ham with sautéed vegetables like mushrooms, onions, zucchini, or spinach. Adding cooked grains like quinoa or rice will also provide substance and texture to the vegetarian filling. You can also increase the amount of cheese or add other vegetarian protein sources like lentils or beans to make it a heartier vegetarian option.

Q3: What’s the best way to soften cream cheese quickly?

A: The quickest way to soften cream cheese is to microwave it. Remove the cream cheese from its foil wrapper and place it in a microwave-safe bowl. Microwave on high for very short intervals, about 5-10 seconds at a time, checking after each interval. Be careful not to overheat it, as it can melt and become liquidy. Alternatively, you can place the wrapped cream cheese in a bowl of warm water for about 10-15 minutes, or simply leave it out at room temperature for 30-60 minutes to soften naturally.

Q4: Can I use different types of breadcrumbs?

A: Yes, you can substitute panko breadcrumbs with other types of breadcrumbs. Regular breadcrumbs will work, but they won’t be as crispy as panko. You can also use Italian-style breadcrumbs for added flavor. Crushed crackers like Ritz crackers or even crushed potato chips can also be used for a different texture and flavor profile. For a gluten-free option, use gluten-free breadcrumbs or almond flour.

Q5: How do I store leftover stuffed mini peppers?

A: Store leftover Ham and Cheddar Stuffed Mini Peppers in an airtight container in the refrigerator. They will keep well for up to 3-4 days. Reheat them in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also reheat them in the microwave, but the breadcrumb topping may lose some of its crispness.

Q6: Can I freeze these stuffed mini peppers?

A: Yes, you can freeze these stuffed mini peppers for longer storage. Bake them as directed, let them cool completely, and then freeze them in a single layer on a baking sheet until solid. Once frozen, transfer them to a freezer-safe bag or container. They can be frozen for up to 2-3 months. Reheat from frozen in the oven at 350°F (175°C) for about 20-25 minutes, or until heated through.

Q7: Can I make these ahead of time and bake later?

A: Yes, you can prepare these stuffed mini peppers ahead of time. Stuff the peppers as instructed, cover the baking sheet tightly with plastic wrap, and refrigerate for up to 24 hours. Bake them just before serving, adding a few extra minutes to the baking time if they are cold from the refrigerator. This is a great option for party preparation.

Q8: What are some dipping sauce options for these stuffed peppers?

A: While delicious on their own, dipping sauces can enhance the flavor. Ranch dressing, blue cheese dressing, marinara sauce, honey mustard, balsamic glaze, or a spicy sriracha mayo are all great options. For a lighter option, consider a yogurt-based dip with herbs and lemon. The best dipping sauce really depends on personal preference, so feel free to experiment and find your favorite pairing.

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