Leftover Stuffed Peppers
A Delicious Thanksgiving Leftover Recipe
Equipment
- Baking Tray
- Cutting Board
- Knife
- Mixing Bowl
- Spoon
- Measuring Cups
- Measuring Spoons
Ingredients
- 4 Whole Bell Peppers
- 1 Cup Cooked Rice
- 2 Teaspoon White Onions Diced
- 1 Teaspoon Minced Garlic
- 1 Teaspoon Chili Flakes
- 1 Cup Cooked Meat
- 2 Tablespoons Scallion Chopped
- 1 Cup Cheese Shredded
Instructions
- Wash the bell peppers and pat dry. Using a sharp knife, remove the top and the core of the bell peppers. You can do that by placing the knife upside-down along the sides of the cap and cut in a circular motion.
- In a bowl, add leftover cooked rice, chopped white onions, minced garlic, leftover meat, chili flakes, scallions, cheese, salt, and mix well using your hands until all the ingredients are well combined.
- Scoop in the prepared filling, equally, into each of the bell peppers.
- Top them up with more shredded cheese and chopped scallions.
- Place these bell peppers on a parchment-lined baking tray.
- Place the baking tray in a preheated oven at 400 degrees F for about 40 to 45 minutes.
- Once the cheese gets a golden color, remove the baking tray from the oven.
- Serve the bell peppers hot. Enjoy!
Video
Notes
Approximate Calories Per Cup of Meat
Cooked Chicken - 122
Cooked Turkey - 120
Cooked Ground Beef - 213
Cooked Duck - 472
Cooked Steak - 737
Cooked Lamb - 230
Cooked Pork - 206
Cooked Sausage - 391
Below are the links to the utensils I used in the making of this recipe:
