Download on the App Store
086cfc16 ee8d 4d3b 829f cd82c171e6e7  2017 01 25 07 21 50
Michele Anne Chambers
Michele Anne Chambers

Stuffed Peppers leftover buster

Pull out any vegetables, meat, cheese, and starch you need to use from the fridge. Also grab a savory sauce, preferably tomato-based. For example, I used cooked rice, mushrooms, chicken, a leek, provolone, salsa, and barbecue sauce.

Preheat oven to 375.

Put a small amount of water into a baking dish.

Remove the tops of your bell peppers. Bake in the dish with water for about 10 minutes.

At this time, cook any of your uncooked ingredients, such as rice or pasta, and sauté any uncooked vegetables and meat.

Combine all of your cooked fillings (except cheese!) with your sauce, mix up thoroughly,and spoon carefully into the peppers. Top with the cheese.

Bake for another 20 minutes, let sit for about 5.