Ham & Rice Stuffed Peppers
Ham and rice with cream cheese, onion and chives - now that’s good stuff. Good stuff for stuffed peppers.
Ingredients & Instructions
- 8 oz Frick’s ham, diced
- 3 large sweet bell peppers
- 1 clove garlic, minced
- 1/4 cup low sodium chicken broth
- 3 cups cooked, long-grain white rice
- 3/4 cup shredded cheddar
- 2 Tbsp. olive oil
- 4 oz softened cream cheese
- 4 Tbsp. green onion, finely chopped (half white, half green)
- 2 Tbsp. chives, chopped
- 2 tsp. onion powder
- Salt & pepper to taste
Preheat oven to 350°F.
Cut peppers lengthwise and remove the stems and seeds. Lightly coat the peppers in olive oil (~1 Tbsp.). Place pepper halves cut face down on a baking sheet and roast for 10 minutes. Remove and let cool. Up oven heat to 400°F.
Pour remaining olive oil into a skillet and heat over medium heat. Add garlic and chopped white stalks of green onion to skillet. Sauté until the onion begins to soften, about 2 minutes.
Mix in chicken broth, ham & onion powder. Bring to a simmer, then keep at a low simmer for about 5 minutes. Remove from heat. Add in cooked rice, cream cheese, salt, pepper, chives & chopped green stalks of green onion, then mix until well combined.
Flip over peppers then spoon heaps of the mixture into the pepper halves to fill them. Sprinkle each filled pepper with the shredded cheddar, then bake for 5-7 min. Bake an additional 2 min. on a high broil setting to lightly brown the cheese. Enjoy warm.