This recipe is Copyright of ChefDeHome.com

Day 7 of "15 days to Thanksgiving"

Leftover Stuffing Stuffed Sweet Peppers with Two Kinds Buttermilk Dips

Thanksgiving feast comes with dilemma of fridge full of leftovers and a question - "How to use all these leftovers?" I happen to love utilizing leftovers!! You are familiar with my take-out rice and mashed potatoes leftover surprise recipes.

Leftover Turkey Stuffed Peppers

Today, I have used the leftover turkey stuffing to make these scrumptious and cheese-y little sweet peppers for snacking! Make a platter full of these peppers for snacking, day after thanksgiving, it takes only 15 minutes, with just 5 minutes of active prep and rest work is done in the oven! 

I have stuffed these peppers with Wild Rice and Mushroom Stuffing that I shared with you two days ago. This recipe, however, will also work great with bread-based stuffing. I served this cheese-y snack with side of two buttermilk dips. If you don't have buttermilk, you can use sour cream or non-fat yogurt. Or just serve peppers with some ketchup on the side and enjoy!

Leftover Turkey Stuffed Peppers

One Year Ago - Spiced Lamb Pies
Three Years Ago - Orange and Dry-fruit Chocolate

Some more rice leftover recipes from chefdehome repertoire:

Craving for more? Sign up for the Chef De Home Newsletter for a plateful of contents delivered to your inbox! And connect with me on Facebook, Google, Twitter and Pinterest for all of the latest updates.

Leftover Stuffing Stuffed Sweet Peppers with Two Kinds Buttermilk Dips

Leftover Stuffing Stuffed Sweet Peppers with Two Kinds Buttermilk Dips
Total Time Prep Time Cook Time Difficulty Easy Yields 24 Stuffed Peppers Serves 6

Ingredients

    Leftover Stuffing Sweet Peppers
  • 1/2 Cup Cheddar Cheese  (or pizza cheese blend, grated)
  • 4 tbsp Jalapeno  (pickled jalapeno or banana pepper, very small chopped/minced)
  • 12 Sweet Peppers  (halved, stem and seeds removed)
  • 1 Cup Turkey Stuffing  (cooked, leftover rice or bread stuffing/dressing)
  • Spicy Buttermilk Dip
  • 1/4 tsp Sriracha  (or more if you prefer, optional)
  • 1/2 Cup Butter Milk  (non-fat buttermilk or use sour cream)
  • 1/4 tsp Cayenne Pepper  
  • Salt and Black Pepper  (as per taste)
  • Garlic Buttermilk Dip
  • 1/2 Cup Butter Milk  
  • 1/2 tsp Garlic Powder  
  • 1/2 tsp Italian Seasoning  
  • Salt and Black Pepper  (adjust per taste)

Directions

  • 1. Line a baking sheet with aluminium foil or parchment paper. Top it with cookie cooling tray (optional)
  • Step for Recipe - Leftover Stuffing Stuffed Sweet Peppers with Two Kinds Buttermilk Dips
    2. Mix stuffing with 1/4 cup of the cheese and minced jalapeno peppers. Stuff about 1 tbsp stuffing in each sweet pepper half, top with few shreds of remaining cheese and keep placing carefully on prepared baking sheet. Repeat with all 24 halves.
  • Step for Recipe - Leftover Stuffing Stuffed Sweet Peppers with Two Kinds Buttermilk Dips
    3. On broiler setting (525 degrees Fahrenheit), broil peppers for 8-10 minutes or until cheese has melted, brown, and is bubbling. Remove from oven.
  • Step for Recipe - Leftover Stuffing Stuffed Sweet Peppers with Two Kinds Buttermilk Dips
    4. While peppers are cooking in oven, mix butter milk with seasonings as indicated in recipe above. Serve hot stuffed peppers, just out of the oven with cooling buttermilk dips on the side. Enjoy!!

© Chef De Home. All contents and images are copyright protected. Please do not use content/images without prior permission. If you want to use recipe instructions, re-write the recipe in your own words, and link back to this post with credit to ChefDeHome for the Recipe Origin.

Comment

Please enter your comments/suggestions below.
Required fields are marked - *.
Rate this recipe:
Send me future posts.
ChefDeHome Comment Avatar

2 comment(s)

  1. AMAZING

    thanks, Jflo!