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
mozzarella
paprika
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.
I must try this with some decent sized peppers next time! I mean, bell peppers here are huge I don’t know what happens with them during their transportation haha. Lovely recipe!
Thank you! I just had to pick the smallest in the bunch. Oh, the next time I make this, I think I’ll pre-boil the peppers to soften it just a bit
Great idea!
These look SO good!!
My husband truly enjoyed the carrots (thank you!)
At first glance, the veggies look quite simple. But it’s piquant and sweet at the same time, so appetizing.
I’m so glad. I haven’t thanked you enough for your kind words about me and my blog. You are my inspiration!!
Oh wow… I get real speechless — as I derive great joy from your gift of gardening and your recipes! Next step: honey red velvet cake. I enjoy gardening vicariously through your blog because it’s something I give up to live in a building flat
I used your recipe and my husband absolutely loved it — thank you! The carrots are so tasty on its own that it makes for a great snack too