Stuffed Peppers

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  • Level: Easy
  • Yield: 4 servings
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4 red, green or yellow bell peppers, tops sliced off and chopped up

2 cups leftover rice or couscous

1 cup leftover chopped or ground sausage, ham, turkey, chicken or beef

1 teaspoon dried basil

1 tablespoon fresh chopped parsley

1/2 cup chicken stock

2 scallions, chopped


  1. Slice off tops of bell peppers, remove seeds and discard. Chop up the bell pepper tops and place into a large bowl. Add rice or couscous, chopped meat, dried basil, parsley, chopped pepper tops, chicken stock and scallions. Toss to combine and season with salt and pepper. Stuff each pepper with filling and place in a square baking dish. Bake at 325 degrees for 45 minutes or until tender.