Directions:
Prepare the Peppers:
Preheat the oven to 180°C (350°F).
Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
Cook the Filling:
Heat sunflower oil in a frying pan over medium heat.
Add the diced ham and sauté for 2-3 minutes until lightly browned.
Add the chopped tomatoes and cook for another 2 minutes, allowing the mixture to soften.
Crack the eggs into the pan, season with salt and pepper, and cook until the eggs are scrambled and just set.
Remove from heat and stir in the chopped parsley and cheese. Mix well.
Stuff the Peppers:
Carefully stuff the prepared peppers with the egg, ham, and cheese mixture, pressing down gently to pack the filling.
Bake the Peppers:
Place the stuffed peppers upright in a baking dish.
Cover with foil and bake for 20-25 minutes, or until the peppers are tender and the filling is heated through.
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