It seems as if I’m always trying to use leftovers – or whatever is on hand in the fridge. These peppers definitely fit that category for supper Monday night. For Sunday supper at mom’s my sister brought one of her fresh chickens – boiled until it was so tender the meat was falling off the bones. It was so good. The leftover chicken and broth went home with me. One of my contributions to supper were baked potatoes – generously rubbed with olive oil and sprinkled with sea salt before going into the oven. There were two left! From the refrigerator I took out the last two leeks from the garden, two yellow and two orange peppers, an apple and butter. From the pantry bagged stuffing and sage. Time to begin.
Chicken and Potato Stuffed Peppers
- 1 cup of leftover chicken cut into small pieces
- 2 baked potatoes cut into small cubes
- 1 tablespoon butter
- 2 leeks, thinly sliced
- 1 apple, peeled, cored and finely chopped
- 2 tablespoons sage – or a little more!
- 2 handfuls bagged stuffing
- 1/2 cup – more or less – chicken broth
- 4 peppers, any color
Preheat oven to 425 degrees. Place the cubed chicken and potatoes in a large bowl. In a small skillet melt butter over medium heat. Add leeks and cook just until softened – add to bowl. Add chopped apple, sage and stuffing. Add just enough chicken broth to moisten and bring mixture together. Season with salt and pepper. Cut tops off peppers, remove seeds and pulp. Arrange peppers in a deep dish. Drizzle with olive oil and sprinkle with just a bit of salt and pepper. Spoon mixture into peppers, gently pressing down to fill. Cover with pepper tops. Drizzle a little olive oil over peppers and add a spoonful or two of broth to help the peppers steam. Cover with aluminum foil. Allow to bake for 30 minutes. Remove cover or foil and bake an additional 15 minutes or until peppers are tender. Enjoy!
My peppers have been in the oven 15 minutes and when I went from the office to the kitchen the smell is absolutely wonderful! An added bonus!