Stuffed Peppers

Published: November 26, 2008

4 bell peppers

½ cup chicken broth

½ cup leftover turkey gravy

1 can enchilada sauce or Mexican-style tomato sauce

2 cups cooked leftover stuffing

1 tablespoon regular olive oil

Optional ingredients

1 cup diced turkey

¼ cup toasted pine nuts

¼ cup roasted corn, cut from the cob

→Preheat oven to 350 degrees.

→Bring a large pot of water to a boil over high heat. Meanwhile, cut top off peppers 1 inch from the stem end and remove seeds. Add several generous pinches of salt to boiling water, then blanch the peppers 2-3 minutes. Drain, then set aside to cool.

→In a saucepan over medium heat, mix gravy and sauce thoroughly and simmer. Thin with water if it gets too thick. Remember, the sauce is going in the oven, so it might need to be a little on the thin side when you pour it over the peppers.

→Drizzle oil inside peppers, arrange cut-side up in a baking dish, then stuff peppers with stuffing. Spoon tomato-gravy over peppers. Place in oven and bake for 20-30 minutes, depending on how big the peppers are that you are stuffing, until the internal temperature of the stuffed pepper is 150-160 degrees.

→Source: Dave Cathey.

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