Fridge Friend Recipes
Ham, Mozzarella and Chilli Stuffed Sweet Peppers recipe
Sweet peppers are filled with savoury ham, mozzarella and a little heat for an easy, colourful meal. They’re juicy, cheesy and neatly balanced with a fresh salad side.
25 min · Easy · Mediterranean-inspired Jump to method
Ingredients
- 4 Sweet Peppers
- 125 g Catanies Mozzarella
- 100 g Sandwich Ham
- 2 tsp Hot Chilli Sauce
- 50 g Lettuce
- 50 g Salad
- to taste Salt
- to taste Black Pepper
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 194 kcal |
| Protein | 15.8 g |
| Carbohydrates | 9.3 g |
| Fat | 10.4 g |
| Saturated fat | 5.4 g |
| Fibre | 2.8 g |
| Sugar | 6.1 g |
| Sodium | 0.7 mg |
Why this works
A fairly light, protein-containing starter or lunch option, but the ham, mozzarella and added salt make it relatively high in sodium and saturated fat.
Vitamin C and antioxidants. Sweet peppers and salad contribute vitamin C and protective plant compounds, supporting immune health.
Protein and calcium. Mozzarella and ham provide a useful protein boost, while mozzarella also adds calcium for bone health.
Salt and processed meat concern. Sandwich ham and added salt can push sodium up, which may be a concern for blood pressure management.
Method
- Heat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6).
Let the oven come fully up to temperature before the peppers go in, so the vegetable edges start softening straight away rather than steaming.
- Halve the sweet peppers and remove the seeds.
Cut through the stem end to keep each half stable, and scrape out every seed and white membrane so no bitterness remains inside the pepper shells.
- Mix the chopped sandwich ham with torn mozzarella and a little hot chilli sauce, then season lightly.
Mix just until the cheese is evenly distributed; overworking the mozzarella can make it clump, so a loose, chunky filling is ideal.
- Fill the peppers with the mixture and bake for 15 minutes until the peppers soften and the cheese melts.
Arrange the peppers snugly in the tray so they support one another, and look for the cheese to turn glossy and the pepper skins to become slightly wrinkled at the edges.
- Serve with lettuce and salad leaves on the side.
Dry the lettuce and salad leaves well before plating so the hot filling does not wilt them prematurely or water down the juices on the plate.
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