Preheat the Oven:

• Set your oven to 375°F (190°C). This will ensure it’s ready to bake the peppers to perfection.

Prepare the Bell Peppers:

• Wash the peppers thoroughly and pat them dry.
• Slice off the tops and remove the seeds and membranes inside, creating hollow shells for the filling.

Cook the Filling:

• Heat the vegetable oil in a skillet over medium heat.
• Add the chopped onion and cook until it becomes translucent.
• Stir in the chopped tomato and ham, and cook for about 5 minutes, stirring occasionally.
• Beat the eggs in a bowl, then pour them into the skillet.
• Stir gently to scramble the eggs with the vegetables and ham until they are just set.
• Add salt, black pepper, and dill to taste. Remove from heat.

Stuff the Peppers:

• Spoon the scrambled egg mixture evenly into the hollowed-out bell peppers.

Bake the Peppers:

• Place the stuffed peppers upright in a baking dish.
• Sprinkle the grated cheese on top of each pepper.
• Cover the baking dish with aluminum foil to prevent the cheese from over-browning.
• Bake in the preheated oven for 25–30 minutes, or until the peppers are tender and the cheese is melted and golden.

Serve and Enjoy:

• Remove the peppers from the oven and let them cool for a few minutes.
• Garnish with fresh dill or parsley for a vibrant finish.
• Serve warm and savor every flavorful bite!