Roasted Red Pepper Stuffing

A side dish no Thanksgiving dinner is complete without. Bring this autumn-inspired dish to your dinner this year and we'd be surprised if you go home with any leftovers.
Skill level: Easy
What You'll Need
Directions
- Preheat the oven to 400 degrees F.
- Place all the ingredients in a bowl except the broth. Toss to mix. Grease an 8 x 8-inch pan. Place the mixture into the pan. Spread evenly and pour the broth over top of all of it. Press down to pack it tightly.
- Put in the oven and bake for 30 minutes. Serve.
To roast the peppers: Cut the peppers in half and remove the seeds. Flatten the peppers. Place on a baking sheet and place under the broiler. Broil until the skins blacken. Remove from the oven and let cool. Peel the skin off the peppers and discard the skins. This can be done ahead of time. The peppers can be stored in an airtight container in the refrigerator for several days or stored longer in the freezer
Note: If roasting a chicken or turkey, the stuffing can be stuffed into the bird and baked with it.
Videos
You may also be interested in...
Quinoa Tabouleh
A gluten - free version of a traditional tabbouleh. Very delicious with plenty of parsley , tomatoes, red peppers and lemon juice. Make it up ahead of time and store it in the refrigerator. Take it to work for lunch, serve it at summer outdoor events or with your favorite entre.
Prep time: 20 mins
Total time: 35 mins
Skill level: Easy
Pumpkin Waffles with Berries
Have some fun with this tasty morning breakfast for the pumpkin lover in your home. Pumpkin waffles and all the berries you want! What could go wrong?
Skill level: Easy