36 miniature red, green, or orange sweet peppers
1 1/2 cups soft cream cheese
20 oz Jones Dairy Farm Ham, finely diced
3 tablespoons brown or yellow mustard
3/4 cup finely chopped green onions
1 teaspoon Worcestershire sauce
2 tablespoons olive oil
1 teaspoon paprika
Slice peppers in half, remove seeds.
Beat cream cheese in large bowl of mixer fitted with paddle attachment on medium speed until creamy, about 2 minutes.
Mix in ham, mustard, green onions and Worcestershire on low speed until well combined.
Fill each pepper half with one rounded teaspoon of the cream cheese mixture.
Preheat grill to medium heat. Brush bottoms of peppers with olive oil. Sprinkle tops lightly with paprika.
Place peppers on grill, filling side facing up. Grill 4 to 6 minutes or until filling is warm and pepper is lightly charred.
Spicy tip: Jalapeño peppers can be substituted for small sweet peppers.