Cream Cheese And Ham Stuffed Peppers Recipes

STUFFED CREAM CHEESE MUSHROOMS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a baking sheet with cooking spray.
• Clean mushrooms with a damp paper towel. Carefully break stems from mushrooms. Chop stems extremely fine.
• Heat oil in a large skillet over medium heat. Fry chopped mushroom stems and garlic in hot oil until any moisture has disappeared, taking care not to burn the garlic, 3 to 5 minutes. Spread mushroom mixture into a bowl to cool completely, about 10 minutes.
• Stir cream cheese, Parmesan cheese, black pepper, onion powder, and cayenne pepper with the mushroom stems and garlic until very thick and completely mixed. Use a small spoon fill each mushroom cap with a generous amount of stuffing. Arrange stuffed mushrooms onto the prepared cookie sheet.
• Bake in preheated oven until piping hot and liquid starts to form under the caps, about 20 minutes.

HAM-STUFFED GREEN BELL PEPPERS

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.

CREAM CHEESE AND HAM STUFFED PEPPERS

Steps:

• Slice the tops off of the peppers and remove the seeds.
• Place the cream cheese in a medium bowl and use a silicone spatula to smash and stir it until smooth. Fold in the ham, corn, parsley, 1/2 teaspoon salt and a few grinds of black pepper.
• Stuff each pepper generously with some of the cream cheese filling. Refrigerate in an airtight container for up to 3 days.

SIMPLE CREAM CHEESE AND HAM SPREAD

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.