Monday, December 15, 2008

$12 Dinners: Night Four

Stuffed Bell Peppers

You'll need:
*Night Three's leftover cooked pasta & turkey
*extra virgin olive oil
*one yellow onion, diced
*4 bell peppers, tops cut off and seeds & membranes removed

*one can diced tomatoes
*about 2 cups vegetable stock, heated (this time I used Trader Joe's Butternut Apple Soup instead, for a sweet twist)

Preheat oven to 400 degrees. In a skillet over medium heat, caramelize onion, about 15 minutes. In the mean time, place peppers in a baking dish, drizzle the inside with olive oil, and season with salt & pepper. Place in the oven to begin roasting. Add pasta, turkey, and tomatoes (including juice) to the onions, and heat through. Spoon mixture into partially roasted bell peppers, dividing evenly between the four. Add stock to the baking dish, surrounding the peppers. Bake until brown and bubbly, an additional 20 minutes. Drizzle stock over stuffed peppers, and sprinkle with Parmesan cheese before serving. You can change this recipe up to suit your taste, substituting any veggies that sound good!

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