I attended three Thanksgiving dinners this year. I was sent home from each with leftovers of one type or another. Needless to say, turkey and mashed potatoes became less appealing on days 4, 5, and 6. So, I started looking for ways to ensure that we used up out leftovers.
I had an odd assortment of foods: broccoli, carrots, green peppers, stuffed squash, mashed potatoes, maple-glazed sweet potatoes, and of course, turkey. My goal: to use as many of these items as possible while still having a tasty meal. Let’s face it, making everything into one huge casserole just isn’t very appetizing (though I did briefly consider it).
What did I come up with? Green peppers stuffed with a variety of leftovers. It was difficult to take my notions of stuffed peppers and throw those ideas out the window for one evening. Usually I would make stuffed peppers with rice, tomato sauce, maybe some mushrooms and sometimes with meat. However, I held firm to my goal of making the meal entirely from leftovers.
The result? A bit strange, but surprisingly tasty stuffed pepper.
Peppers Stuffed with Leftovers from Thanksgiving
- 2 green peppers– approximate cost $1.00
- A few pieces of leftover turkey, chopped into small pieces– approximate cost $1.00
- A few scoops of leftover mashed potatoes– approximate cost $0.50
- 1 carrot, chopped into small pieces– approximate cost $0.50
- A handful of leftover broccoli florets, chopped into small pieces– approximate cost $0.50
- ½ teaspoon of dried sage– approximate cost $0.10
- 2 tablespoons of shredded cheddar cheese– approximate cost $0.25
- Preheat the oven to 350 degrees Fahrenheit
- Cut the tops off the green peppers and discard the seeds. Place the hollowed out peppers into a baking dish. (Keep the pepper tops!)
- In a mixing bowl, combine turkey, carrot pieces, broccoli pieces, mashed potatoes, and sage. Mix thoroughly. Add more mashed potatoes, a spoonful at a time, to the mixture until the ingredients stick together.
- Heat the mashed potato mixture in the microwave for 2-3 minutes, until the mixture is warm, but the vegetables are still crisp.
- Spoon the mashed potato mixtures into the peppers, pressing the mixture down gently with a spoon.
- Sprinkle each pepper with cheddar cheese and place the pepper top back on the pepper (when the cheese melts, it will hold this in place).
- Bake peppers for 10-15 minutes. Serve immediately and enjoy!
Makes 2 servings (approximate cost: $1.93 per serving)