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Daphne Oz's Stuffing Stuffed Peppers

Stuffing Stuffed Peppers
A great leftover dish!
skill level
Easy
time
30-60min
servings
6
cost
$
Contributed by :
This fun way to serve up leftovers is a great way to use up your stuffing.
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ingredients
  • 6 large Red Bell Peppers
  • 4 cups Daphne's leftover Mushroom and Vegetable Stuffing
  • 2 cups leftover Pulled Turkey
  • 2 cups leftover Gravy
  • 1/2 cup Greek Yogurt
  • 1/4 cup Chives (chopped)
  • 1/2 cup Gruyere (grated)
  • Olive Oil
  • Salt and Pepper to taste
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    6 large Red Bell Peppers
    Olive Oil 
    Salt and Pepper to taste
    Preheat the oven to 375 degrees F. Cut the top 1/4-inch off of each bell pepper, removing the stem, seeds and ribs from inside the peppers and discard. Drizzle a little olive oil in each pepper and season the inside with salt and pepper.
  • 2
    4 cups Daphne's leftover Mushroom and Vegetable Stuffing
    2 cups leftover Pulled Turkey
    2 cups leftover Gravy
    In a large bowl, toss together the leftover stuffing, turkey and gravy. Spoon about a cups worth of the mixture into each pepper. Place peppers in a greased baking dish and bake for 15 to 20 minutes.
  • 3
    1/2 cup Gruyere (grated)
    1/2 cup Greek Yogurt
    1/4 cup Chives (chopped)
    Remove dish from the oven and top each pepper with a couple tablespoons of gruyere. Turn the oven to broil.  Broil the peppers for 2 to 3 minutes, or until the top is bubbly and golden. Garnish with a dollop of yogurt and a sprinkle of chives.
 
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