For New Year’s Day, our tradition is to eat pork and sauerkraut for good luck and health in the upcoming new year. Normally I do country ribs in the slow cooker but I didn’t have any this year.  We had some bone-in pork chops instead but that left things off balance in terms of leftovers.

The pork chops were eaten leaving us with leftover mashed potatoes and sauerkraut.

What to do?

I had some green peppers that needed used up and figured that I could stuff those with the leftover mashed potatoes.

 

I added a can of diced tomatoes to the sauerkraut and a little pinch of brown sugar (to help cut the tartness a bit), mixed that all up and poured it over top of the stuffed peppers.  I baked the stuffed peppers in a casserole dish at 400 for about 45 minutes.

The resulting dish was comforting and filling, perfect for a chilly evening.  I was able to utilize the leftovers in a new way and use them all up! I’m calling that a leftover success.

I’m pretty sure this might be a go-to dish now whenever we have leftover mashed potatoes.