Cut the tops off of:
4 red, green or yellow bell peppers
Set aside the peppers and dice the tops. Place them in a large mixing bowl.
To that add:
2 cups leftover rice or couscous
1 1/2 cups leftover diced HoneyBaked Ham or Turkey (or a comination of both)
1 small can sliced button mushrooms
1 teaspoon dried basil
1 tablespoon fresh chopped parsley
1/2 cup chicken stock
3 green onions, chopped with some of the green.
Micro-blanch the peppers inverted in a square baking dish for 1-2 minutes. Turn them over and stuff them with the ham and rice mixture.
Top each pepper with a slice of mild cheese such as Gouda or Jack. Bake 45 minutes or until tender.