Name: Leftover Turkey Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 4 large bell peppers, sliced in half lengthwise; 1 tsp salt, divided; ½ tsp ground black pepper; 2 tbsp olive oil, divided; 2 cups mushrooms, finely chopped; 1 cup onion, finely chopped; 1 tbsp garlic, minced; 1 cup cauliflower, finely chopped; 2 cups cooked turkey breast, cut into ½-inch cubes; ½ cup tomato sauce; 1 tbsp soy sauce; 1 tsp Italian seasoning; 1½ cups mozzarella cheese, grated and divided; 1 tsp fresh parsley, finely chopped (for garnish)

These Leftover Turkey Stuffed Peppers are a delicious and creative way to turn Thanksgiving or holiday leftovers into a hearty, wholesome meal. I love how tender bell peppers are filled with a savory mix of turkey, mushrooms, vegetables, and melted cheese all baked together in a flavorful, comforting dish that’s both satisfying and easy to make.

Why You’ll Love This Recipe

I love this recipe because it gives new life to leftover turkey in the most delicious way. The combination of tender vegetables, savory turkey, and gooey melted cheese makes every bite rich and flavorful. It’s healthy, colorful, and full of texture, making it the perfect post-holiday meal or a simple dinner any time of year. Plus, it’s easy to customize and reheats beautifully.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

4 large bell peppers, sliced in half lengthwise
1 teaspoon salt
½ 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 ½-inch cubes
½ cup tomato sauce
1 tablespoon soy sauce
1 teaspoon Italian seasoning
1 + ½ cups mozzarella cheese, grated and divided
salt (to taste)
1 teaspoon fresh parsley, finely chopped (for garnish)

Directions

I start by preheating my oven to 375°F (190°C).
I slice the bell peppers in half lengthwise, remove the seeds and membranes, and place them cut side up in a baking dish.
I drizzle the peppers lightly with olive oil and season with a pinch of salt and pepper, then bake them for about 10 minutes to soften slightly.
While the peppers pre-bake, I heat the remaining olive oil in a large skillet over medium heat.
I add the chopped mushrooms and onion, cooking for about 5 minutes until softened and golden.
I stir in the minced garlic and cauliflower, cooking for another 2–3 minutes until the vegetables are tender.
Next, I add the cooked turkey, tomato sauce, soy sauce, and Italian seasoning. I stir well and let it cook for 3–4 minutes so all the flavors blend together.
I mix in 1 cup of grated mozzarella cheese and taste the filling, adjusting salt and pepper as needed.
I spoon the turkey mixture evenly into the pre-baked bell pepper halves.
I top each pepper with the remaining mozzarella cheese and return them to the oven for about 15 minutes, or until the cheese is melted and bubbly.
Once done, I remove the stuffed peppers from the oven and let them cool slightly before garnishing with fresh parsley.

Servings and Timing

This recipe serves 4 people and takes about 45 minutes total—15 minutes of prep and 30 minutes of cooking.

Variations

I sometimes swap the turkey for cooked chicken or ground beef when I don’t have leftovers. For extra flavor, I add diced tomatoes, corn, or black beans to the filling. If I want a spicier version, I mix in red pepper flakes or a spoonful of hot sauce. I’ve also tried topping the peppers with Parmesan or cheddar instead of mozzarella for a different cheesy flavor.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I place the stuffed peppers in a baking dish, cover with foil, and bake at 350°F (175°C) for about 15 minutes until heated through. They also reheat well in the microwave. If freezing, I wrap them individually in foil and store for up to 2 months, then thaw overnight before baking.

FAQs

Can I use different colored bell peppers?

Yes, I like mixing red, yellow, and green peppers for a colorful presentation and varied sweetness.

Can I make these ahead of time?

Absolutely. I assemble the stuffed peppers up to a day in advance and refrigerate them until ready to bake.

Can I use chicken instead of turkey?

Yes, leftover chicken works perfectly in this recipe.

Do I need to pre-bake the bell peppers?

I prefer to pre-bake them for a few minutes so they’re tender but still hold their shape.

Can I make this vegetarian?

Yes, I omit the turkey and add extra vegetables, beans, or lentils for a meat-free option.

Can I use rice or quinoa in the filling?

Definitely. I sometimes mix in cooked rice or quinoa to make the filling heartier.

What cheese works best?

I love mozzarella for its meltiness, but cheddar or Monterey Jack are great alternatives.

How do I prevent the peppers from getting soggy?

I avoid adding too much liquid to the filling and don’t overbake them.

Can I use frozen turkey?

Yes, I thaw it completely before using it in the filling.

Can I freeze the stuffed peppers after baking?

Yes, they freeze beautifully—just wrap them tightly and reheat in the oven when needed.

Conclusion

I love how these Leftover Turkey Stuffed Peppers transform simple ingredients into a flavorful, satisfying meal. The combination of juicy turkey, savory vegetables, and melted cheese baked inside sweet bell peppers makes it a perfect comfort dish. It’s wholesome, colorful, and a fantastic way to make the most of holiday leftovers while keeping dinner easy and delicious.