Name: Stuffing Stuffed Bell Peppers
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Ingredients: 3 large bell peppers, any color, halved and seeds removed; 1 ½ cups leftover stuffing (dressing); 1½ cups cooked turkey, chopped or shredded; 1–2 tablespoons chopped jalapeño, optional; 1 cup shredded cheese; Optional garnish: fresh parsley or green onion, leftover cranberry sauce

Three bell peppers stuffed with leftover holiday stuffing on a plate

Stuffing Stuffed Bell Peppers

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Author:

Cowboy Kent Rollins

Servings

Prep Time

15 minutes

Cook Time

25 minutes

Cook Mode

Ingredients

3 large bell peppers, any color, halved and seeds removed
1 ½ cups leftover stuffing (dressing)
1½ cups cooked turkey, chopped or shredded
1–2 tablespoons chopped jalapeño, optional
1 cup shredded cheese
Optional garnish: fresh parsley or green onion, leftover cranberry sauce

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Directions

Preheat the oven to 350°F.
Char the peppers over the burner for a few minutes to soften slightly. Alternately, you can skip this step for a little more al-dente pepper.
Slice peppers in half from top to bottom, remove seeds and membranes.
In a large bowl, combine the leftover stuffing and chopped turkey. Stir until the mixture is moistened and holds together easily, like a loose cornbread batter. You may need to add a little broth or gravy for more moisture.
Spoon the mixture evenly into each pepper half.
Place the peppers on a baking sheet or cast-iron skillet and bake 25–30 minutes, until the peppers are tender and the tops are golden and bubbly. 5 minutes, before done, sprinkle with cheese and continue cooking until melted. Serve warm garnished with parsley, green onion, or cranberry sauce, if desired.