I really love making stuffed red bell peppers for dinners. There is no substitution to the lovely red bell pepper. It gives out a wonderful sweetness like no other rather than using green peppers. I do love my green peppers but I find that using the red ones in this recipe really brings out the richness of this dish.
The true beauty about this dish is that it is really versatile. You can make this using your leftover Christmas turkey or even a rotisserie chicken. There are no limits on how you can stuff them. I’d like to think of the bell pepper as a blank canvas, the stuffing as the paint and then you the artist.
This dish makes a perfect side dish or as a main accompanied by your favorite salad. If you’re serving this to your vegetarian friends or family, simply omit the turkey and replace with grilled mushrooms or cheese or even couscous.
I used Martha Stewart’s recipe as a template and then adapted it my own liking. I went with the Mexican style flavor, using black beans, grilled corn, Monterey Jack cheese, cilantro, cayenne pepper, diced tomatoes and roasted turkey. (This is how I used up my leftover Thanksgiving turkey)
What’s your favorite kind of stuffing?