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ham and egg stuffed peppers
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Ham and Egg Stuffed Peppers

Use our time-saving shortcut to make these quick and easy ham and egg stuffed peppers for a delicious lunch or brunch with family and friends.
Course Entree
Cuisine American
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 12 servings
Calories 160kcal
Author Liz - Eat Move Make

Ingredients

  • 6 bell peppers seeded and halved lengthwise
  • 16 oz container low-fat ricotta cheese
  • 1 cup diced ham
  • 1 tsp black pepper
  • ½ tsp salt
  • ½ tsp Italian seasoning
  • 2 cups chopped spinach
  • 12 Almark peeled and ready to eat hard boiled eggs

Instructions

  • In large stockpot, bring water to boil. Add pepper halves and boil 7-11 minutes or to desired tenderness. Shake off excess water and lay cut side up on a foil-lined baking sheet.
  • Preheat oven to 350 degrees.
  • In mixing bowl, combine ricotta cheese, ham, pepper, salt, seasoning, spinach and chopped eggs. Mix together carefully. Fill peppers with mixture, dividing evenly between them.
  • Bake, covered with foil for 25 minutes. Remove foil; sprinkle with cheddar cheese. Bake an additional 5 minutes until cheese is melted.

Nutrition

Calories: 160kcal | Carbohydrates: 6g | Protein: 13g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 203mg | Sodium: 336mg | Potassium: 263mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2735IU | Vitamin C: 77.4mg | Calcium: 138mg | Iron: 1.3mg