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Packed Peppers

Christine Tizzard
Total Time 30 mins
Course Main Course, Side Dish
Servings 4

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.
Keyword bell peppers, chili peppers, jalapenos, leftover chili, leftover rice salad,, leftover stew, leftovers, poblano peppers, stuffed peppers,