Pack it in a pepper! Peppers make a vibrant lifeboat for your leftovers, and can totally transform last night’s stew, chili, roast chicken or pulled pork, as just a few examples, into a whole new taste experience. My personal favorite is stuffing smoky spicy poblano peppers with leftover Jambalaya. That being said, there are so many varieties of fillings that work well with peppers, it’s hard to settle on one version, so I have provided you with one simple method to use for anything you want to pack your pepper with.
Zero Waste Tips for Packed Peppers:
- Have jalapeños? Try stuffing them with little leftover stew or chili and grated cheese, perfect served as a spicy appetizer for parties.
- You can substitute your bell peppers with field or poblano peppers cut in half lengthwise; amount of filling may change depending on the size of the peppers.
Packed Peppers
Instructions
- Preheat the oven to 375°F and grease a baking dish big enough to hold the peppers with oil or butter.
- 2. Cut the tops of the bell peppers off, as you would a jack-o’-lantern. Discard the seeds and membranes. Remove the stems from the tops and discard, reserving the tops for the filling. Dice the tops.
- 3. Place the peppers cut side up in the prepared dish. If the peppers won’t stand up, you can slice some of their bottoms off to even them out.
- 4. In a bowl, mix the protein, grain, sauce, and any optional add-ins with the diced pepper tops and season to taste with salt and pepper. Mix in the cheese, reserving a little to use as a garnish. Spoon the stuffing into the peppers and sprinkle cheese over top.
- 5. Pour just enough water in the baking dish to cover the bottom. Cover the peppers loosely with compostable parchment, a silicone baking mat, or the top of a pot or pan.
- 6. Bake for 20 minutes, then uncover and bake for an additional 5 to 10 minutes to brown the tops. The filling should be heated through and the peppers softened.
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