Cream Cheese And Ham Stuffed Peppers Recipes

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HAM AND CHEESE PEPPER POPPERS



Ham and Cheese Pepper Poppers image

Provided by Food Network

Categories     appetizer

Time 20m

Yield 16 poppers

Number Of Ingredients 9

16 jarred sweet piquante peppers, such as Peppadew
2 Cheddar cheese sticks
2 slices deli ham
About 3 cups canola oil, for frying
1/2 cup all-purpose flour
1 large egg
1 cup panko breadcrumbs
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Pat the peppers dry with a paper towel and set aside.
  • Wrap each cheese stick with a slice of ham, then slice the wrapped sticks into approximately 1/2-inch cubes. Stuff the wrapped cheese cubes into the peppers.
  • Heat the oil in a medium heavy-bottomed pot to 350 degrees F.
  • Set up a breading station using pie pans or plates. Put the flour in the first pie pan, then whisk together the egg and 2 tablespoons water in the second pie pan. In the third, mix together the panko, salt and pepper. Run each stuffed pepper through the breading station: lightly coat in the flour, dip in the egg wash and thoroughly coat in the panko.
  • Fry the peppers in batches in the hot oil until the breading is lightly browned, 1 to 2 minutes. Transfer to a plate lined with a paper towel. Serve hot.

KENTUCKY STUFFED PEPPERS



Kentucky Stuffed Peppers image

I learned to cook by helping my mother prepare fabulous meals in our large country kitchen after church. The things I like to make most use the fresh vegetables and fruits from our garden.-Lucille Terry, Frankfort, Kentucky

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 4 servings.

Number Of Ingredients 10

4 large sweet red and/or yellow peppers
1 can (14-1/2 ounces) diced tomatoes
1 large onion, chopped
2 tablespoons butter
2 cups cooked rice
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 cup diced fully cooked ham
1 teaspoon sugar
Dash hot pepper sauce
3/4 cup shredded cheddar cheese

Steps:

  • Cut tops off peppers and remove seeds. In a Dutch oven, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water. Place peppers upside down on paper towels; set aside., Drain tomatoes, reserving the juice; set tomatoes and juice aside. In a large skillet, saute onion in butter until tender. Add the rice, mushrooms, ham, sugar, hot pepper sauce and reserved tomatoes; mix well. Loosely spoon into peppers. , Place in an ungreased 2-qt. baking dish. Pour reserved tomato juice over peppers. Cover and bake at 350° for 35-40 minutes; sprinkle with cheese. Bake 5 minutes longer or until the cheese is melted.

Nutrition Facts : Calories 375 calories, Fat 15g fat (9g saturated fat), Cholesterol 56mg cholesterol, Sodium 904mg sodium, Carbohydrate 45g carbohydrate (11g sugars, Fiber 7g fiber), Protein 16g protein.

HAM-STUFFED GREEN BELL PEPPERS



Ham-Stuffed Green Bell Peppers image

This is a great little dish. You can double it, triple it, or whatever. Great for potlucks or a tasty dish.

Provided by southern chef in lo

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

4 large green peppers
1 1/2 cups cooked chopped ham
1 (12 ounce) can whole kernel corn, drained
2 tablespoons chopped pimiento
1 tablespoon chopped onion
1/4 teaspoon salt
1/8 teaspoon pepper
1 dash hot sauce
4 slices American cheese

Steps:

  • Cut off tops of green peppers; remove seeds. Cook peppers 5 minutes in boiling salted water to cover; drain and set aside.
  • Combine the next 7 ingredients; mix well.
  • Fill peppers with the ham mixture. Place in an 8-inch square baking dish and bake at 375°F for 30 minutes. Place a slice of cheese on each pepper and bake 15 minutes more.

HAM & CHEESE STUFFED POTATOES



Ham & Cheese Stuffed Potatoes image

These hearty potatoes are fully loaded. They can be changed up a zillion different ways, but this is my favorite, featuring three kinds of cheese plus cream cheese and cottage cheese. -Kathleen Gill, Pahrump, Nevada

Provided by Taste of Home

Categories     Side Dishes

Time 1h55m

Yield 2 servings.

Number Of Ingredients 15

2 large baking potatoes
1/2 cup cubed deli ham
1/4 cup chopped sweet onion
1/4 cup chopped celery
1/4 cup chopped sweet red pepper
1 tablespoon olive oil
2 ounces reduced-fat cream cheese
2 tablespoons cream-style cottage cheese
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup shredded sharp cheddar cheese
2 tablespoons shredded Swiss cheese
2 tablespoons 2% milk
1 tablespoon shredded Parmesan cheese
1 teaspoon minced fresh basil

Steps:

  • Scrub and pierce potatoes. Bake at 375° for 1 hour or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving a thin shell., In a large skillet, saute the ham, onion, celery and red pepper in oil until vegetables are tender. Set aside. In a large bowl, mash the pulp with cream cheese, cottage cheese, salt and pepper. Stir in the ham mixture, cheddar cheese, Swiss cheese, milk and Parmesan cheese. Spoon into potato shells., Place on a baking sheet. Bake, uncovered, at 375° for 25-30 minutes or until heated through. Sprinkle with basil.

Nutrition Facts : Calories 578 calories, Fat 21g fat (10g saturated fat), Cholesterol 61mg cholesterol, Sodium 1034mg sodium, Carbohydrate 74g carbohydrate (10g sugars, Fiber 7g fiber), Protein 25g protein.

SIMPLE CREAM CHEESE AND HAM SPREAD



Simple Cream Cheese and Ham Spread image

Simple, but flavorful, spread that is great with crackers or celery. Any dipping mustard made with turmeric as the spice factor will work. This addition put the recipe over the top.

Provided by Dawn Eberly

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Cream Cheese Spreads Recipes

Time 8h10m

Yield 8

Number Of Ingredients 4

1 (8 ounce) package cream cheese, softened
2 ½ ounces sliced ham, chopped
2 green onions, chopped
2 tablespoons prepared English mustard with turmeric

Steps:

  • Beat cream cheese, ham, green onions, and English mustard together in a bowl. Cover bowl with plastic wrap and refrigerate 8 hours to overnight.

Nutrition Facts : Calories 109 calories, Carbohydrate 1.4 g, Cholesterol 33.3 mg, Fat 10.3 g, Fiber 0.3 g, Protein 3.1 g, SaturatedFat 6.3 g, Sodium 189.8 mg, Sugar 0.3 g

HAM STUFFED BELL PEPPERS



Ham Stuffed Bell Peppers image

Make and share this Ham Stuffed Bell Peppers recipe from Food.com.

Provided by Foxxyladyone

Categories     Low Cholesterol

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

4 red peppers, yellow
1 (14 1/2 ounce) can tomatoes, diced and drained
1 chopped onion
2 cups cooked rice
1 (4 1/2 ounce) jar mushroom stems and pieces, drained
1 cup cooked ham
1 cup shredded cheddar cheese or 1 cup any favorite cheese
hot pepper sauce (optional)

Steps:

  • Cut tops off peppers and remove seeds. Place juice from tomatoes in a small dish. Place peppers in a small roasting pan. Combine onions, rice, mushroom pieces, ham and tomatoes. Spoon into peppers. Pour over the juice from the tomatoes. Cover and bake 350 degrees for 40-45 minutes. Sprinkle cheese over top and bake for an additional 5 minutes or until peppers are tender and the cheese is melted.

Nutrition Facts : Calories 396.1, Fat 16.2, SaturatedFat 8.3, Cholesterol 61.4, Sodium 340.7, Carbohydrate 42.6, Fiber 5.1, Sugar 9.8, Protein 21.2

PEPPERS STUFFED WITH SAUSAGE AND CREAM CHEESE



Peppers Stuffed with Sausage and Cream Cheese image

This easy, cheesy dinner is one of me and my wife's favorites! Depending on the peppers you get, these can have a little zing to them! We liked to prepare spaghetti with our favorite pasta sauce as a side dish for these stuffed peppers with cream cheese.

Provided by Mike Summers

Categories     Main Dish Recipes     Stuffed Main Dish Recipes

Time 1h

Yield 4

Number Of Ingredients 5

4 large Cubanelle peppers, stemmed and seeded
1 pound mild Italian pork sausage
1 (8 ounce) package cream cheese, softened
¼ cup pasta sauce, or to taste
2 tablespoons grated Parmesan cheese, or to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with foil.
  • Bring a large pot of water to a rolling boil. Drop peppers into the boiling water. Turn heat off and let peppers soak until softened a bit, about 5 minutes. Remove peppers and set aside until cool enough to handle.
  • Mix sausage and cream cheese thoroughly in a bowl. Fill peppers with sausage mixture and place on the prepared baking sheet. Roll any extra sausage mixture into meatballs and place next to the stuffed peppers. Spoon pasta sauce over peppers and meatballs and sprinkle with Parmesan cheese.
  • Bake in the preheated oven until sausage mixture starts to turn golden brown and an instant-read thermometer inserted into the center reads at least 160 degrees F (71 degrees C), about 35 minutes.

Nutrition Facts : Calories 509.2 calories, Carbohydrate 11.1 g, Cholesterol 108.7 mg, Fat 42.4 g, Fiber 3 g, Protein 21.7 g, SaturatedFat 20.3 g, Sodium 1222.3 mg, Sugar 3.7 g

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