Cream Cheese and Ham Stuffed Peppers

• 12 mini bell peppers
• 6 ounces cream cheese, at room temperature
• 3 ounces thinly sliced deli ham, cut into 1/4-inch pieces
• 1/2 cup frozen corn, thawed
• 1/3 cup fresh flat-leaf parsley leaves, roughly chopped
• Kosher salt and freshly ground black pepper

1. Slice the tops off of the peppers and remove the seeds.
2. Place the cream cheese in a medium bowl and use a silicone spatula to smash and stir it until smooth.
3. Fold in the ham, corn, parsley, 1/2 teaspoon salt and a few grinds of black pepper.
4. Stuff each pepper generously with some of the cream cheese filling.
5. Refrigerate in an airtight container for up to 3 days.

bell peppers, cream cheese, deli ham, frozen corn, parsley, kosher salt

Taken from www.foodnetwork.com/recipes/food-network-kitchens/cream-cheese-and-ham-stuffed-peppers.html (may not work)