Ingredients

• 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

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Instructions

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. Fold in the ham, corn, parsley, 1/2 teaspoon salt and a few grinds of black pepper.
3. Stuff each pepper generously with some of the cream cheese filling. Refrigerate in an airtight container for up to 3 days.