Stuffed Mini Bell Peppers with Serrano Ham & Cheese

Roasted stuffed peppers are a mainstay of tapas bars in Spain. In this fresh twist, we skip the oven and fill raw mini bell peppers with creamy sheep’s milk cheese or goat cheese and top with crispy serrano ham bits for a textural feast.

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Prep Time
15 min
15 min


  • 1/2 clove garlic, coarsely chopped
  • 4 oz soft sheep’s milk cheese or goat cheese
  • 1 tbsp finely chopped fresh flat-leaf parsley
  • 1/8 tsp each smoked paprika and ground black pepper
  • 8 mini bell peppers, halved lengthwise, cored and seeded
  • 4 slices serrano ham (1 oz) or prosciutto


1. Using the side of a chef’s knife, mash garlic on a cutting board to make a paste.

2. In a small bowl, using a spoon, beat together garlic, cheese, parsley, paprika and black pepper until fluffy. Spoon scant 1 tsp of the cheese mixture into each pepper half.

3. In a dry nonstick skillet on medium-low, cook serrano ham until crispy, about 1 minute per side. Chop and sprinkle over peppers. Serve at room temperature.

MAKE AHEAD: Make peppers through Step 2. Cover tightly with plastic wrap and refrigerate for up to 3 days. Cook serrano ham and top as directed just before serving.

Nutrition Information

  • Serving Size 2 pieces
  • Calories 56
  • Carbohydrate Content 2 g
  • Cholesterol Content 10 mg
  • Fat Content 3.5 g
  • Fiber Content 0 g
  • Protein Content 4 g
  • Saturated Fat Content 2 g
  • Sodium Content 148 mg
  • Sugar Content 1 g