Baked Manchego and Serrano Ham Stuffed Peppers
Sweet bell peppers stuffed with nutty Manchego cheese and salty Serrano ham, baked until golden and bubbling. This spanish ready in about 45 minutes pairs large red bell peppers, shredded Manchego cheese, thinly sliced, chopped 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
Instructions
- 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.
- 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.
- Step 3: Stuff each hollowed bell pepper with the cheese and ham mixture, pressing gently to fill evenly.
- 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.
- Step 5: Remove from oven and let cool slightly before serving warm as a savory appetizer or side dish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Manchego and Serrano Ham Stuffed Peppers take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Manchego and Serrano Ham Stuffed Peppers?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large red bell peppers from drying out.
Can I substitute ingredients in Baked Manchego and Serrano Ham Stuffed Peppers?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Manchego and Serrano Ham Stuffed Peppers for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Baked Manchego and Serrano Ham Stuffed Peppers?
Spanish spanish like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
