Ham and Cheese Peppers
These golden yellow peppers are filled with a savoury mixture of ham and cheese, then topped with thinly sliced potato, a final sprinkling of cheese, and a scattering of caraway seeds. The result is a dish that’s creamy, comforting, and beautifully aromatic, with the potatoes crisping up just enough to contrast the soft filling. Perfect as a main or a hearty side, this is a dish that’s as visually appealing as it is delicious.
These golden yellow peppers are filled with a savoury mixture of ham and cheese, then topped with thinly sliced potato, a final sprinkling of cheese, and a scattering of caraway seeds. The result is a dish that’s creamy, comforting, and beautifully aromatic, with the potatoes crisping up just enough to contrast the soft filling. Perfect as a main or a hearty side, this is a dish that’s as visually appealing as it is delicious.
Servings 4 Portions
Ingredients
- 4 large yellow bell peppers
- 150 g cooked ham sliced
- 150 g cheddar cheese Gruyère or a mix grated
- 1 small onion finely chopped
- 1 tbsp olive oil
- 1 large potato very thinly sliced (use a mandolin if possible)
- 50 g cheddar cheese or mix for topping
- 1 tsp caraway seeds
- salt to taste
- black pepper to taste
Instructions
- Preheat the oven to 190°C (375°F).
- Cut the peppers lengthways and remove the seeds and membranes.4 large yellow bell peppers
Filling the Peppers:
- Heat the olive oil in a small pan and gently sauté the onion until soft and translucent.1 tbsp olive oil, 1 small onion
- In a bowl, combine the cooked ham, grated cheese and softened onion. Season lightly with salt and pepper.150 g cooked ham, 150 g cheddar cheese, salt, black pepper
- Spoon the mixture into the hollowed peppers, filling them almost to the top.
Potato & Cheese Topping:
- Arrange the thinly sliced potato over the top of each pepper, slightly overlapping like scales.1 large potato
- Sprinkle the extra cheese generously over the potato slices.50 g cheddar cheese
- Finish with a pinch of caraway seeds on each.1 tsp caraway seeds
Baking:
- Place the stuffed peppers upright in a baking dish. Add a splash of water (about 4 tbsp) to the base of the dish to prevent burning and help the peppers steam.
- Cover loosely with foil and bake for 25 minutes.
- Remove the foil and bake for another 15–20 minutes, or until the potatoes are tender and golden at the edges and the cheese is bubbling.
Notes
Notes for Success with Ham and Cheese Peppers:
Slice the potato as thin as possible for even cooking.
Use a mix of cheeses for best flavour—strong cheddar for sharpness and mozzarella or Gruyère for melt and stretch.
If you love extra crunch, brush the potato slices with a little olive oil before baking.
Nutrition
Calories: 421kcal | Carbohydrates: 31g | Protein: 23g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 77mg | Sodium: 770mg | Potassium: 959mg | Fiber: 4g | Sugar: 2g | Vitamin A: 877IU | Vitamin C: 370mg | Calcium: 395mg | Iron: 2mg
