4 bell peppers (yellow, red, orange)

2 cups (500 ml) leftover stuffing from the Tangerine Roast Turkey or other stuffing, to taste

1 cup (250 ml) cooked rice

2 tablespoons (30 ml) olive oil

Fresh herbs of your choice, for garnish

Salt and pepper

With the rack in the middle position, preheat the oven to 180 °C (350 °F).

Cut off the bell pepper tops and remove the seeds. If necessary, cut a thin slice at the base of the peppers so that they can sit upright. Place the peppers in a 28 x 18-cm (11 x 7-inch) baking dish. Set aside.

In a bowl, combine the stuffing with the rice. Adjust the seasoning.

Spoon the stuffing into the peppers. Close with the tops. Drizzle with the oil. Bake for about 45 minutes or until the peppers are tender. Garnish with herbs.

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