Easy // 15 mins // As Many As You’d Like
Remember that what some call leftovers are a kitchen magician’s best friend. Morph yesterday’s meal into today’s deliciousness. It’s pepper season, so make stuffed mini pepper appetizers & larger pepper entrees. Warm in the oven or micro and lunch is ready before you can say Buon Apetito!
- Use leftover Butternut Squash Risotto (this recipe is published on our site this week!)
- Use leftover Apple Cheddar Omelette (recipe published on our site this week)
- Use Cheese, yogurt, mascarpone, herbs, seeds, etc. in your peppers
- Use any leftovers, stuff them into your peppers, warm em up and enjoy!
Cut the peppers in half lengthwise and scoop out the seeds. Place on a baking sheet, spray w/ oil & toss w/ salt & pepper. Put into a cold oven & set the temperature to 450. When the oven comes to temperature, they should be done. Tender & slightly browned.
Remove from the oven & fill with your choice of tasty leftovers. Return to the oven for a few more minutes to heat the filling & melt any cheesy toppings. If you’re filling large bell peppers, reduce the oven temp to 375 before returning the peppers to the oven. Small peppers will cook up fast in the hot oven.
In addition to peppers, stuff zucchini or eggplant boats. Tomatoes are wonderful, hot from the oven stuffed w/ rice or pasta dishes. Cooking a little extra today insures a beautiful meal in minutes t’rrow.