Stuffed Peppers

Stuffed Peppers

After I bought the ingredients for the quiche I made last week, I had a bunch of ingredients left over–and I’m like HEY, what else can I make with all this spinach and cubed ham? Welcome to my take on Stuffed Peppers:

(Makes 4 stuffed peppers)


  • 4 bell peppers – any color.
  • 3/4 cup cubed ham
  • 1 (8 oz) can of stewed tomatoes
  • 1 (8 oz) can of tomato sauce
  • 1/2 large red onion
  • 1/2 cup baby spinach
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1/2 cup cheddar cheese
  • 1/2 cup pepper jack or mexican blend cheese


  1. Preheat oven to 350 degrees F.
  2. Slice the tops off your peppers and set aside. Remove the cores of pepper body.
  3. Place your peppers upright in a bread pan.
  4. Pour the can of tomato sauce into the bottom of the pan.
  5. Pop out the middles of your pepper tops and discard. Dice remaining pepper rings, and onions.
  6. Put the diced peppers, onions and ham in a pan with the olive oil and sauté until slightly brown.
  7. Fold in spices.
  8. Place the entire mixture a medium bowl. Add stewed tomatoes. Stir well.
  9. Fill your peppers with the meat mixture and cover with cheese.
  10. Cover with a lid. If you don’t have one, cover tightly with aluminum foil.
  11. Bake for approximately 50 minutes at 350 degrees F.

yellow and red peppers pre-cooked stuffed peppers cooked stuffed peppers

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