Fridge Friend Recipes
Ham and Mozzarella Pepper Melt recipe
Cooked ham, mozzarella and sweet peppers are baked together until soft and bubbling for a straightforward, healthy comfort dish. Serve it with leaves for a lighter finish.
20 min · Easy · British Jump to method
Ingredients
- 100 g Cooked Ham
- 125 g Mozzarella
- 2 large Sweet Peppers
- 40 g Salad Leaves
- to taste Salt
- to taste Black Pepper
- 5 g, for greasing Margarine
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 237 kcal |
| Protein | 18.5 g |
| Carbohydrates | 8.4 g |
| Fat | 14.4 g |
| Saturated fat | 6.8 g |
| Fibre | 2.2 g |
| Sugar | 5.1 g |
| Sodium | 0.7 mg |
Why this works
A moderately high-protein, low-carbohydrate dish that is relatively energy-dense due to the mozzarella and ham, with sodium likely on the higher side.
Protein-rich. Ham and mozzarella provide a useful amount of protein, which supports satiety and muscle maintenance.
Vitamin C and antioxidants. Sweet peppers are a good source of vitamin C and carotenoids, supporting immune function and antioxidant intake.
Higher sodium and saturated fat. Processed ham and mozzarella contribute notable sodium and saturated fat, so this dish may be less suitable for low-salt or heart-focused diets.
Method
- Preheat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6).
Let the oven fully come up to temperature before the peppers go in, so they start roasting immediately rather than steaming and turning soft. A properly preheated oven helps the cheese melt evenly without drying out the ham.
- Halve the sweet peppers and remove the seeds.
Use the tip of a small knife or a teaspoon to scrape away every seed and white membrane, as any left behind can taste bitter. Keep the pepper walls intact so they hold the filling without collapsing.
- Fill each pepper half with torn cooked ham and mozzarella.
Tear the ham into bite-sized pieces so it nests into the pepper and warms through evenly. If the mozzarella is very wet, pat it dry first to stop the filling becoming watery.
- Place in a baking dish lightly greased with margarine, then season with salt and black pepper.
Spread the margarine in a thin film over the dish rather than leaving clumps, which can make the base greasy. Place the peppers cut-side up so the filling stays in place and the edges can soften without the cheese escaping.
- Bake for 12-15 minutes until the peppers are softened and the cheese is melted.
Check at the lower end of the time range for peppers that are just tender with a slight bite at the rim, and keep going only until the mozzarella is melted and starting to spot lightly golden. If the cheese begins to brown too quickly, lower the shelf slightly or cover loosely with foil.
- Serve with a small handful of salad leaves.
Dress the leaves very lightly, or leave them plain if you want a sharper contrast to the rich filling. Add them just before serving so they stay crisp rather than wilting from the heat of the peppers.
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