Leftover turkey stuffed peppers are a nutritious, wholesome and healthy dinner that you can throw together easily and quickly. Colourful bell peppers are stuffed with roasted turkey, vegetables, herbs and cheese. They're a great way to get in those veggies and to use up any leftover turkey from a holiday meal. A total crowd-pleaser.
Stuffed peppers are one of my favourite meals to make. I love how they are individually portioned out in a cute little package. There are also endless ways that you can stuff them, whether with turkey, beef, or keeping them vegetarian like in these easy vegan stuffed bell peppers.
These leftover turkey stuffed peppers are also such a great way to use any leftover turkey after a holiday meal. But you can enjoy this all year round by easily making a batch of tender slow cooker turkey breast, juicy roasted turkey breast, or soy glazed braised turkey breast and cut it up for these peppers.
- bell peppers - 4 large bell peppers in any colour that you like. I like to find ones that are large and round and easy to stuff.
- cooked turkey breast - this is a great way to use any leftover turkey breast from a whole roast turkey, slow cooker turkey breast or juicy roasted turkey breast. Turkey stuffed peppers are also often made with ground turkey. You can substitute it easily but be sure that you fully cook it when making the filling.
- vegetables - mushrooms, onion, garlic, and cauliflower. Most stuffed peppers contain rice, but we kept this gluten-free and low carb by using finely chopped cauliflower (the idea was cauliflower rice). You can easily add in rice if you prefer.
- olive oil
- tomato sauce - a little tomato sauce for flavour but not too much as we didn't want the filling to be swimming in sauce.
- seasonings - soy sauce, Italian seasoning, salt and pepper.
- mozzarella cheese - I like mozzarella in this because it is nice and gooey. You could substitute with any other gooey type of cheese like provolone, monterey jack, or white cheddar.
- fresh parsley - to garnish on top. You can substitute with other fresh herbs such as chopped basil or thyme.
You will also need a large half sheet baking pan or a 9x13 casserole dish.
How to Make the Best Leftover Turkey Stuffed Peppers
- Prepare the bell peppers: Preheat oven to 375 F. Cut the bell peppers in half lengthwise and remove and discard the seeds. Place the halved peppers on a large half sheet baking pan and lightly season with salt and pepper. Roast the peppers for 15 minutes until softened.
- Make the filling: Meanwhile, heat oil in a large shallow saucepan or Dutch oven for 2 minutes over medium high heat until sizzling hot. Add mushrooms and sauté until golden brown, about 4-5 minutes. Stir in onion and garlic and sauté until fragrant, about 2 minutes. Add cauliflower and turkey. Stir well to combine, and cook for 2 more minutes. Stir in tomato sauce, soy sauce and Italian seasoning. Add 1/2 cup mozzarella cheese and stir well to mix all evenly. Remove from heat and season with salt to taste, if needed.
- Assemble the stuffed peppers: Fill up each roasted bell pepper with the turkey mixture and sprinkle remaining mozzarella cheese on top.
- Bake: Bake the assembled stuffed peppers for 25 minutes until the melted cheese turns golden brown. Let the stuffed peppers rest for 5 minutes before serving. Garnish with fresh parsley on top.
- How to substitute the turkey: You can easily substitute the cooked turkey with ground turkey. Make sure that it is fully cooked when you add it to the filling, before you move on to the next step of adding the tomato sauce. You can also substitute the cooked turkey with cooked chicken. Follow the recipe the exact same using leftover whole roast chicken or a store-bought rotisserie chicken.
- Customize the vegetables: This recipe is so versatile and you can literally throw in anything you want. Use any vegetables that you want, just cut them up into small pieces. Some great options are carrots, corn, or broccoli.
- Add in a grain: We used finely chopped cauliflower as "cauliflower rice" to keep this dish gluten-free and low-carb, but you can easily add in rice if you prefer.
- How to serve: Serve these stuffed peppers on their own as a complete meal, or add in a side of roasted vegetables or a side salad.
Make Ahead and Storing Instructions
Turkey stuffed peppers are an excellent option for meal prep because they can be made in advance and freeze and reheat really well. You can make the peppers completely in advance, or just make the filling ahead of time. This makes life so much easier when craving for a fast and healthy dinner.
- How to store: Store the cooked stuffed bell peppers (or just the cooked filling) in an airtight container with the cut side up for up to 2-3 days in the refrigerator.
- How to freeze: Store the cooked stuffed bell peppers (or just the cooked filling) in a freezer-safe airtight container with the cut side up for up to 3 months in the freezer.
- How to reheat: If frozen, allow the stuffed peppers to thaw overnight in the refrigerator. Then reheat in a 350F preheated oven until warmed through, about 10 minutes, or in a 350F air fryer for 5 minutes.
More Leftover Turkey Recipes
- Turkey Tetrazzini with Spinach
- Leftover Turkey Fried Rice
- Creamy Turkey Orzo Soup
- Leftover Turkey Wild Rice Soup
- Leftover Thanksgiving Turkey Sandwich
Did you make this recipe? I would greatly appreciate a comment and rating below, letting me know what you thought of the recipe. You can also snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.