Leftover turkey stuffed peppers are a nutritious, wholesome and healthy dinner that you can throw together easily and quickly. A total crowd-pleaser.
- 4 large bell peppers, sliced in half lengthwise
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons olive oil
- 2 cups mushrooms, finely chopped
- 1 cup onion, finely chopped
- 1 tablespoon garlic, minced
- 1 cup cauliflower, finely chopped
- 2 cups cooked turkey breast, cut into 1/2-inch cubes
- 1/2 cup tomato sauce
- 1 tablespoon soy sauce
- 1 teaspoon Italian seasoning
- 1 + 1/2 cups mozzarella cheese, grated and divided
- salt (to taste)
- 1 teaspoon fresh parsley, finely chopped (for garnish)
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 and Bake the Stuffed Peppers:
- Fill up each roasted bell pepper with the turkey mixture and sprinkle remaining mozzarella cheese on top.
- 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: 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. You can also throw in a grain like rice. We used finely chopped cauliflower as "cauliflower rice" to keep this dish gluten-free and low-carb.
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.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Turkey
- Method: Bake
- Cuisine: American
Keywords: leftover turkey stuffed peppers, stuffed peppers with turkey breast, turkey stuffed peppers, stuffed bell peppers with turkey