Created by: Kchurchill5
Recipe #5678 | Created on June 9, 2012
Categories: Side Dishes, Pork, Ham, Dairy, Cheese, Vegetables, Garlic, Onions, Peppers, Potatoes , North American, Budget-Friendly, Freezer (OAMC), Kid Pleaser, Make-Ahead, Birthday, Entertaining, Father's Day, Labor Day, Potluck, Summer, Sunday Dinner, Winter, Weeknight Meals, Oven Bake, Stove Top (more)
Cheesy Ham Stuffed Pepper Rings
"A great alternative to "just" potatoes as a side dish. They are lots of fun for entertaining and not difficult to prepare. These stuffed pepper rings can also be prepared ahead of time, and then baked prior to serving, which makes it great for parties. A nice side dish from the traditional baked or roasted potatoes. Potatoes ... Cook your potatoes in salted boiling water until tender. Drain, return to the pot, and remove from the heat - this will help to dry out the potatoes. Potato Filling ... In a small saute pan, add the butter and bring to medium heat. Then, add in the garlic, onion, Italian seasoning and cook 2 minutes. Remove from the heat, add to the potatoes and mash until you get a smooth consistency."
- 3 peppers (any color), top and bottom cut off, remove the ribs and seeds, and cut into 1" rings (about 3 rings per pepper)
- 2/3 cup cooked ham, fine diced
- 3 cups plain cooked potatoes, I used yukon golds, peeled and rough chopped
- 1/2 cup onion, fine diced
- 3 scallions, fine diced (white and green parts)
- 1 teaspoon garlic, minced
- 1 1/8 cups pepper jack cheese, shredded (divided)
- 1 large or extra large egg, beaten
- Chicken Broth:
- 1 tablespoon fresh parsley, chopped fine
- 1/2 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 teaspoons butter
What You Will Need
No special items needed.
Next, add 3/4 cup cheese, scallions, ham, parsley, beaten egg and mix until creamy. Season with salt and pepper. Add a little broth if necessary until you get a smooth consistency (like 'stiff' mashed potatoes).
Peppers ... As the potatoes cook, prepare the peppers. Cut the top and bottom off of the pepper and cut in 1" (approximate size) rings. Remove the ribs and seeds. This should make 3 (1") rings per/pepper. Microwave the rings for 1 minute in a shallow glass dish covered with plastic wrap. This will give them a head start, so you end up with a tender pepper after cooking. Microwaves vary, so it may take 1 1/2 minutes or up to 2, depending.
Bake ... On a baking sheet lined with foil or parchment paper, spray with a non-stick spray or Pam and set the rings down. Fill each ring with the potato mixture, and be sure to press down and fill completely. Bake 25-30 minutes in a 350 degree oven, middle shelf, until golden brown and the peppers are soft and tender. Finish by adding the remaining cheese on top of each pepper ring and cook 3-5 minutes, just until the cheese melts.
Serve ... As I mentioned, these can be made ahead and then baked right before serving; just make sure to let them come to room temperature first. Perfect for a buffet dinner or party. They also freeze very well. Serve just as you would serve any potato. I love it along side chicken, steak, or seafood. ENJOY!
- Serving Size: 1 (163.7 g)
- Calories 287.2
- Total Fat - 14 g
- Saturated Fat - 2.6 g
- Cholesterol - 25.5 mg
- Sodium - 566.7 mg
- Total Carbohydrate - 32.8 g
- Dietary Fiber - 3 g
- Sugars - 2.8 g
- Protein - 8.2 g
- Calcium - 76 mg
- Iron - 1.7 mg
- Vitamin C - 6.4 mg
- Thiamin - 0.1 mg