Preheat the oven to 385 degrees F (196 degrees C). Line a large baking sheet with parchment paper or a silicone mat.

Cut the tops off the peppers, and slice it in half. Remove any seeds inside.

In a small bowl, mix the zucchini, ham, and scallions. Scoop some of the mixture onto a half mini pepper, and place the stuffed peppers on the baking sheet. Repeat until all the peppers are full.

Top the stuffed peppers with a pinch of the gouda.

Bake for about 13-15 minutes, or until the cheese is bubbly.

Let the peppers cool for a few minutes and enjoy.

Store leftovers in an airtight container.