Name: Marie-Soleil’s Leftover Stuffing Stuffed Peppers
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 4 bell peppers (yellow, red, orange); 2 cups (500 ml) leftover stuffing from the Tangerine Roast Turkey or other stuffing, to taste; 1 cup (250 ml) cooked rice; 2 tablespoons (30 ml) olive oil; Fresh herbs of your choice, for garnish; Salt and pepper

Ingredients

- 4 bell peppers (yellow, red, orange)
- 2 cups (500 ml) leftover stuffing from the Tangerine Roast Turkey or other stuffing, to taste
- 1 cup (250 ml) cooked rice
- 2 tablespoons (30 ml) olive oil
- Fresh herbs of your choice, for garnish 
- Salt and pepper

Preparation

- With the rack in the middle position, preheat the oven to 180 °C (350 °F).
- Cut off the bell pepper tops and remove the seeds. If necessary, cut a thin slice at the base of the peppers so that they can sit upright. Place the peppers in a 28 x 18-cm (11 x 7-inch) baking dish. Set aside.
- In a bowl, combine the stuffing with the rice. Adjust the seasoning.
- Spoon the stuffing into the peppers. Close with the tops. Drizzle with the oil. Bake for about 45 minutes or until the peppers are tender. Garnish with herbs.

Marie-Soleil’s Leftover Stuffing Stuffed Peppers

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Ingredients

Preparation

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