Stuffed Peppers With Cheesy Ham and Rice Filling

Rice, ham, and cheese stuffed peppers
Diana Rattray
  • Total: 40 mins
  • Prep: 10 mins
  • Cook: 30 mins
  • Yield: 4 portions (4 servings)
Nutritional Guidelines (per serving)
563 Calories
28g Fat
56g Carbs
21g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 portions (4 servings)
Amount per serving
Calories 563
% Daily Value*
Total Fat 28g 37%
Saturated Fat 16g 78%
Cholesterol 80mg 27%
Sodium 565mg 25%
Total Carbohydrate 56g 20%
Dietary Fiber 4g 15%
Protein 21g
Calcium 487mg 37%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A simple list of ingredients and easy cooking directions make these stuffed peppers a snap to prepare and cook. Serve the rice and ham stuffed peppers along with a fresh tossed salad for a delicious lunch or dinner. The dish is an excellent way to use leftover diced ham.

If you like a cheesier rice and ham mixture, add some extra shredded cheddar cheese. American cheese or a cheddar jack blend are good options as well. For extra color and flavor, sauté about 1/4 cup of finely chopped red or green bell pepper with the onions and ham. Or add a small jar (drained) of diced pimientos.

The stuffed peppers cook to perfection on the stovetop. If you prefer baked stuffed peppers, finish them in the oven with extra cheese topping if you'd like. The recipe makes enough filling for 4 extra-large bell pepper halves (2 large bell peppers).


  • 2 to 3 green bell peppers (large, or 3 to 4 small to medium)
  • 2 cups water
  • 2 tablespoons butter
  • 1 medium onion (finely chopped)
  • 1 cup ham (cooked, diced)
  • 2 cups cooked long-grain rice
  • 1 cup/4-ounces shredded cheddar cheese (plus more, if desired)
  • Kosher salt and ground black pepper
  • 2 tablespoons minced parsley

Steps to Make It

  1. Cut the peppers into halves lengthwise; remove seeds and white ribs.

  2. Pour 2 cups of water into a large, deep skillet or Dutch oven and bring it to a boil over medium-high heat.

  3. Add the halved peppers to the boiling water; reduce the heat to medium-low, cover the pan, and cook for 4 minutes.

  4. Remove the peppers from the pan. Pour the liquid into another container or cup and set aside.

  5. Wipe the skillet or Dutch oven out and add the butter. Place the pan over medium heat. When the butter has melted, add the onion and diced ham; sauté for about 4 to 5 minutes, or until the onion is translucent.

  6. Add about 1/3 cup of the reserved cooking liquid along with the rice and the 4 ounces of shredded cheese. 

  7. Cook the rice mixture until the cheese has melted; add salt and pepper, to taste, and then add half of the parsley. Blend well.

  8. Fill pepper halves with the rice and ham mixture.

  9. Wipe the skillet or Dutch oven out and place a rack on the bottom. Add about 1 1/2 cups of the cooking liquid to the pan.

  10. Place the filled peppers on the rack and bring to a simmer. Reduce the heat to low, cover the pan, and simmer for about 10 to 15 minutes. 

  11. Sprinkle with the remaining parsley before serving.


  • For baked stuffed peppers, fill the peppers and arrange them in a baking dish. Add about 1/2 cup of cooking liquid to the pan. Top with extra shredded cheese, if desired, and bake in a preheated 350 F oven for about 15 minutes.

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