Whenever I make turkey and stuffing, I deliberately reserve some so that I can make these stuffed peppers.  They are simple, easy to make, relatively healthy, and delicious.  This is an excellent way to use up left overs because the turkey and stuffing get transformed into something completely different.  When my housemate introduced me to this dish, I couldn’t even tell that it had stuffing in it.  Ed and my whole family loved them when I made them over the Christmas holidays, 2010.  The original recipe also suggests using tomatoes or zucchini.  In my opinion, tomatoes are too soft for this dish (the stuffed tomato is in the middle of the photos above).

Turkey and Stuffing Stuffed Peppers Recipe

makes 6 servings; adapted from dairygoodness.ca

1 tbsp butter

3 cloves garlic, finely minced

1 1/4 cups packed fresh baby spinach, chopped finely  (Note:  Make sure that the washed spinach has been dried off prior to use.)

2/3 cup stuffing leftovers

1 cup cooked turkey leftovers, chopped finely

3/4 cup pureed tomatoes

3 bell peppers cut in half and emptied

1 cup shredded mozzarella cheese

Preheat the oven to 400 F.  Heat a large non stick skillet over medium heat.  Melt the butter and add the garlic.  Once the garlic softens, add spinach and cook for 1 to 2 minutes, stirring frequently.  Mix in the turkey, stuffing, and pureed tomatoes.  Remove from heat.  Place the peppers cut side up on a silpat mat or parchment paper lined baking sheet.  If your pepper halves are off balance, you may need to slice a thin section off of the bottom so that they lay flat, but be careful not to cut a whole through the bottom of the pepper.  Distribute the turkey and stuffing mixture evenly inside the peppers.  Sprinkle with shredded mozzarella and bake until the cheese is bubbly, about 20 minutes.  Serve while still hot.