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Ham & Rice Stuffed Peppers

Ham and rice with cream cheese, onion and chives - now that’s good stuff. Good stuff for stuffed peppers.

Prep Time 15 MIN
Cook Time 25 MIN
Total Time 40 MIN
Serves 6 PEOPLE
View Recipe

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

Step 1

Preheat oven to 350°F.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

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