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Leftovers can leave one leery, leading to doubts about an item’s freshness and deliciousness. Meat and poultry can prove particularly alarming, so instead of fretting from having let those goodies age, use them immediately, as Kathleen Valle suggests in her Stuffed Mini Pepper Appetizers recipe.
A commendable blend of nutrients, the concoction by the resident of the 2600 block of Dudley Street could very well function as an introductory dish for outdoor spring gatherings or serve as the star in a home-based meal. No matter its fate, one can be sure that the leftover-based creation will not survive the day.
Ingredients:
1 one-pound bag of mini red, yellow and orange peppers
5 sausage links or 2 cups of chopped leftover roast beef, pork or chicken
1/2 cup of chopped broccoli rabe or spinach, cooked or raw
1/2 cup of shredded mozzarella cheese
Directions:
Preheat oven to 375 degrees.
Place the meat and broccoli rabe or spinach in a blender, and blend until mixed and crumbly. Add the cheese, and mix. Cup the tops off the peppers, and remove the seeds. Stuff the peppers with the meat mix, and place on a sprayed cookie sheet.
Bake for 20 minutes, and serve hot. The recipe makes around 20 peppers.
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