Stuffed peppers with cream cheese and ham

Ingredients:

• 12 mini sweet peppers
• 170 g of cream cheese, room temperature
• 90 g thin slices of ham, cut into 0.5 cm pieces.
• 0.5 cup frozen corn, defrosted
• 1/3 cup fresh parsley, coarsely chopped

Preparation:

1. Cut the tops off the peppers and remove the seeds.
   
   Place the cream cheese mixture in a medium bowl and use a silicone spatula to mix until smooth. Stir in the ham, corn, parsley, 1/2 teaspoon of salt, and a pinch of freshly ground black pepper.
2. Fill each pepper with cream cheese filling. Stuffed peppers can be stored in the refrigerator in an airtight container for up to 3 days..