I donated blood yesterday and knew I’d be hungry afterwards, so I came up with a plan for these spicy, cheesy, salty sweet peppers (and got a butternut squash to roast as the side). It lived up to my expectations, but the stuffing was meltier than I expected so next time I make them, I’ll cut the peppers to make them more bowl-like.
– 8oz Cream Cheese
– 16oz shredded cheddar cheese
– 1 lb ham, cut into about 1/2″ cubes
– 1 large sweet potato, about 1 lb
– 4 large red bell peppers, choose ones that can stand up on their own
– 4 Jalapenos
Preheat oven to 425 degrees.
Dice the jalapenos and add to a large mixing bowl with the cream cheese and cheddar. Cut the ham into cubes and add to the bowl.
Peel the sweet potato, then grate it with a cheese grater or food processor. Add to the mixing bowl and hand mix everything together.
Cut the tops off of the bell peppers and clean out the seeds. The stuffing gets melty, so make sure to cut them into a firm bowl shape. Avoid cutting them as I did in the pics, or the stuffing will slump out during cooking. Press the stuffing into each pepper and place the peppers on a baking sheet.
Bake at 425 degrees for 50 minutes.