Baked Manchego and Serrano Ham Stuffed Peppers

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

Sweet bell peppers stuffed with nutty Manchego cheese and salty Serrano ham, baked until golden and bubbling. This Spanish recipe, ready in about 45 minutes, pairs large red bell peppers, Manchego cheese, Serrano ham for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 large red bell peppers
• 6 oz shredded Manchego cheese
• 4 oz thinly sliced, chopped Serrano ham
• 1 tbsp olive oil
• 1 minced garlic clove
• 1/4 cup bread crumbs
• 1 tsp fresh thyme leaves
• 1/4 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 375°F. Cut tops off 4 large red bell peppers and remove seeds and membranes carefully to keep peppers intact.
2. Step 2: In a medium bowl, combine 6 oz shredded Manchego cheese, 4 oz chopped Serrano ham, 1 tbsp olive oil, 1 minced garlic clove, 1/4 cup bread crumbs, 1 tsp fresh thyme leaves, and 1/4 tsp black pepper; mix thoroughly.
3. Step 3: Stuff each hollowed bell pepper with the cheese and ham mixture, pressing gently to fill evenly.
4. Step 4: Place stuffed peppers upright in a baking dish and bake for 25-30 minutes until the cheese is melted, bubbly, and golden on top.
5. Step 5: Remove from oven and let cool slightly before serving warm as a savory appetizer or side dish.