Heat your oven to 400°F.

Cut the bell peppers in half from top to bottom and discard the seeds.

Arrange the halves in a 9×9 baking dish that has been lightly oiled, and bake them for 5 minutes to begin softening.

In a sizeable bowl, mix together the diced ham, shredded cheese, eggs, heavy whipping cream, garlic powder, salt, and pepper. Whisk vigorously to blend the ingredients completely.

Distribute the egg mixture evenly among the pepper halves.

Bake the stuffed peppers for an additional 25-30 minutes, or until the egg filling is set and cooked thoroughly.

Sprinkle with green onions just before serving to add a fresh flavor.