Reuse some of your leftover stuffing—though we can't imagine how you'd possibly have any left—with our Stuffing Stuffed Peppers. Slice some bell peppers in half, load them up with stuffing, shredded turkey and cheese. Bake our Stuffing Stuffed Peppers and enjoy another Thanksgiving leftovers use.
What You Need
Original recipe yields 6 servings
1 each green, red and yellow pepper, cut lengthwise in half, seeded
Place pepper halves, cut sides up, in 13x9-inch baking dish. Bake 10 min.
Meanwhile, cook onions in dressing in large nonstick skillet on medium heat 5 min. or until crisp-tender, stirring frequently. Remove from heat. Stir in turkey, stuffing and half the cheese; spoon into pepper halves. Cover.
Bake 15 min. Sprinkle with remaining cheese; bake, uncovered, 5 min. or until cheese is melted and filling is heated through.
How to Prepare 1-1/2 cups STOVE TOP Stuffing
Bring 3/4 cup water and 2 Tbsp. margarine or butter to boil in small saucepan. Stir in 1 cup STOVE TOP Stuffing Mix for Turkey (from 6-oz. pkg.); cover. Remove from heat. Let stand 5 min. Fluff with fork. Use this 1-1/2-cup measure to prepare Turkey & Stuffing Stuffed Peppers as directed. Store remaining dry stuffing mix in airtight container at room temperature. Then, use to make 3 (1/2-cup) servings of Cranberry-Walnut Stuffing by bringing 3/4 cup water and 2 Tbsp. margarine or butter to boil in small saucepan. Stir in (remaining) dry stuffing mix, and 2 Tbsp. each dried cranberries and chopped PLANTERS Walnuts; cover. Remove from heat. Let stand 5 min. Fluff with fork.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 7g
Trans Fat 1.5g
Total Carbohydrates 19g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.