Thought I’d do something creative in the kitchen today and make something new out of something old. Everything stuffed in these colorful peppers was last night’s dinner: roast chicken and honey glazed baby carrots. I got tonight’s concept from a fellow-blogger, While He Was Out, and tweaked it using available ingredients at hand
BAKED STUFFED PEPPERS RECIPE
leftover roast chicken, shredded and deboned
leftover honey glazed baby carrots, diced
scallions, finely chopped
salt and pepper
1. Preheat the oven at 170.
2. In a bowl, mix the first three ingredients then adjust with paprika, salt and pepper.
3. Stuff into the peppers. Top with cheese.
4. In a baking pan, drizzle some extra virgin olive oil then place the stuffed peppers upright.
5. Bake until cheese melts and peppers look soft.