Ingredients
Scale
For the filling:
- 2 teaspoons olive oil
- 2 Tablespoons chopped onion
- 2 – 4 cloves garlic, peeled & chopped
- 4 baby carrots, chopped
- 1 mini sweet pepper, chopped
- 4 – 6 broccoli florets with stems, thawed & chopped
- 1 medium golden potato, cooked and lightly mashed – or 1/2 cup of leftover mashed potatoes
- 1 oz. Greek cream cheese or Neufchatel
- 1 – 2 Tablespoons creamy fennel dressing (recipe here) or ranch
- 1/4 – 1/3 cup shredded cheddar cheese, plus extra for the tops
- Salt, freshly ground pepper, and dried dill, to taste
- 1/2 cup chopped or shredded leftover turkey (or chicken)
For stuffing:
- 6 – 8 more mini sweet peppers, for stuffing
- Shredded cheddar cheese
Instructions
- Preheat the oven to 400 F. Heat the oil in a medium saucepan over medium heat. Saute the onion in the oil until soft and translucent, then stir in the carrots, chopped pepper, broccoli. Stir and cook for a few minutes more until the broccoli and carrots are crisp tender.
- Add the rest of the filling ingredients and stir to mix, cooking until the cheese is melted. Adjust the seasonings to your liking.
- Prep the peppers by slicing them lengthwise, then removing any seeds or membranes. Scoop the filling into the pepper halves. Set the peppers close together on a baking sheet covered with silicon baking mat. Sprinkle the peppers with cheese.
- Bake at 400 F for about 20 minutes or until the cheese is melted and the peppers are tender. Let cool slightly then enjoy with your choice of dipping sauce.
Notes
© Copyright 2021, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
Keywords: Turkey, Leftovers, Healthy, Appetizers