Leftover turkey stuffed peppers are a cozy way to transform holiday extras into something fresh and exciting. Instead of another reheated plate, you’ll be serving colorful bell peppers filled with juicy turkey, savory veggies, and gooey mozzarella. With every bite, you’ll taste smoky roasted peppers, tender mushrooms, and a hint of Italian seasoning. This recipe is beginner-friendly, family-approved, and perfect for keeping dinner stress-free. Whether you’re looking to stretch leftovers or simply want a wholesome dinner on the table in under an hour, these stuffed peppers will quickly earn a spot in your rotation.
Why You’ll Love This Recipe
There are so many reasons these leftover turkey stuffed peppers will win you over:
- Flavorful Comfort: The blend of turkey, mushrooms, and cheese delivers a savory, satisfying bite every time.
- Beginner-Friendly: Simple steps and basic ingredients mean anyone can pull this off with ease.
- Healthy Twist: With cauliflower and peppers, you’re sneaking in plenty of veggies without sacrificing flavor.
- Perfect for Leftovers: You’ll turn extra turkey into a new meal that feels completely different from yesterday’s dinner.
The Story Behind Leftover Turkey Stuffed Peppers
Stuffed peppers have long been a beloved dish across cultures, and leftover turkey stuffed peppers are a smart spin on that tradition:
- Old-World Roots: Mediterranean kitchens have been filling vegetables with meat and grains for centuries.
- American Practicality: Using leftover holiday turkey became a common way to avoid waste after large feasts.
- Holiday Comfort: They’ve grown into a post-Thanksgiving or Christmas favorite for families across the U.S.
- Modern Twist: Adding cauliflower, mushrooms, and cheese makes this version hearty yet lighter than traditional stuffed dishes.
Key Ingredients in Leftover Turkey Stuffed Peppers
- Bell Peppers: Roasted until tender, they form the perfect edible “bowl” for the filling.
- Cooked Turkey Breast: Cubed leftovers give this dish protein and substance.
- Mushrooms: Add meaty texture and earthy flavor that complements turkey.
- Cauliflower: Finely chopped for bulk and a subtle nutty taste.
- Onion & Garlic: Build the savory base with aroma and depth.
- Tomato Sauce & Soy Sauce: Create a tangy, umami-rich filling that ties everything together.
- Italian Seasoning: A simple herb blend that adds warmth and balance.
- Mozzarella Cheese: Half mixed into the filling, half melted on top for golden gooeyness.
- Fresh Parsley: Finishes the dish with a pop of color and freshness.
How to Make Leftover Turkey Stuffed Peppers
- Roast the Peppers: Preheat your oven to 375°F (190°C). Slice bell peppers in half lengthwise, remove seeds, and place on a baking sheet. Season lightly with salt and pepper. Roast for 15 minutes until softened.
- Cook the Mushrooms: Heat olive oil in a large skillet or Dutch oven over medium-high. Add mushrooms and sauté for 4–5 minutes until golden brown.
- Add Aromatics: Stir in onion and garlic, cooking until fragrant, about 2 minutes.
- Combine Ingredients: Add cauliflower and cubed turkey. Stir well and cook for 2 minutes until everything blends together.
- Flavor the Filling: Mix in tomato sauce, soy sauce, and Italian seasoning. Stir in ½ cup of mozzarella cheese until evenly combined. Taste and adjust with extra salt if needed.
- Fill the Peppers: Spoon the mixture into each roasted pepper, pressing lightly to pack the filling.
- Top with Cheese: Sprinkle the remaining mozzarella generously over each pepper.
- Bake to Perfection: Return to the oven and bake for 25 minutes, uncovered, until the cheese is melted and golden. Let rest for 5 minutes before garnishing with parsley.
Leftover Turkey Stuffed Peppers Tips and Twists
- Tips:
- Roast peppers first—this ensures they’re tender but not mushy.
- Chop vegetables finely for a smoother filling texture.
- Don’t skip the soy sauce—it adds a subtle depth of flavor.
- Use freshly shredded mozzarella for better melting.
- Let peppers rest after baking to avoid watery filling.
- Twists:
- Swap turkey for shredded chicken if that’s what you have.
- Use quinoa instead of cauliflower for a nutty bite.
- Add chili flakes to the filling for a spicy kick.
Storage, Reheating, and Make-Ahead Tips
- Storage: Store cooled stuffed peppers in an airtight container in the fridge for up to 3 days.
- Reheating: Warm in a 350°F oven until heated through, or microwave in short intervals for a quick option.
- Make-Ahead: Assemble peppers a day ahead, cover tightly, and refrigerate. Bake just before serving for maximum freshness.
Serving Suggestions
These stuffed peppers are filling on their own, but you can make them shine with the right sides:
- Pair with roasted broccoli and carrots for extra veggies.
- Add garlic bread grilled cheese for a cheesy indulgence.
- Serve alongside pesto pasta salad for a refreshing balance.
- Enjoy with a crisp green salad and a squeeze of lemon to brighten the flavors.
- Finish the meal with a light dessert like cottage cheese cloud bread.
Frequently Asked Questions
Can I freeze these stuffed peppers?
Yes, wrap individually and freeze up to 2 months. Reheat in the oven straight from frozen.
Do I have to roast the peppers first?
Yes, pre-roasting ensures they’re soft and easy to cut through when serving.
Can I make this vegetarian?
Absolutely—just skip the turkey and add beans or lentils for protein.
What cheese works best besides mozzarella?
Cheddar, provolone, or even Monterey Jack melt beautifully.
Can I add grains to the filling?
Yes! Stir in rice, quinoa, or couscous if you want a heartier stuffing.
Enjoy Your Leftover Turkey Stuffed Peppers
These leftover turkey stuffed peppers are proof that simple ingredients and smart techniques can turn leftovers into a star-worthy meal. With roasted peppers, savory mushroom-turkey filling, and a bubbling cheese top, each bite feels comforting yet fresh. Whether you’re making them the day after a holiday feast or just craving something wholesome and colorful, this recipe is easy enough for beginners yet delicious enough for everyone at the table. Serve it once, and it’ll become your favorite leftover makeover dish.
Explore More Recipes
Love this recipe? Try these next for more inspiration:
- Slow Cooker Tuscan Chicken Meatballs with Gnocchi — hearty, saucy, and comforting.
- Quick Cheddar Bay Biscuits — the perfect side for any stuffed pepper meal.
- Cottage Cheese Pancakes — a protein-packed breakfast to balance your week.
- Butternut Squash Soup — smooth and cozy, pairs beautifully with peppers.
- Best Carrot Cake Cookies — a sweet ending to a savory dinner.
Leftover Turkey Stuffed Peppers – Easy & Cheesy
Ingredients
- 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
- 1 teaspoon fresh parsley finely chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C). Slice bell peppers in half, remove seeds, and place on a baking sheet. Season with salt and pepper. Roast for 15 minutes.
- Heat olive oil in a skillet or Dutch oven over medium-high heat. Add mushrooms and sauté for 4–5 minutes until golden.
- Stir in onion and garlic, cooking until fragrant, about 2 minutes.
- Add cauliflower and turkey, stir well, and cook 2 minutes more.
- Mix in tomato sauce, soy sauce, and Italian seasoning. Stir in ½ cup mozzarella cheese, then season with extra salt if needed.
- Fill each roasted pepper with the turkey mixture. Sprinkle the remaining mozzarella cheese on top.
- Bake uncovered for 25 minutes, until the cheese is golden brown.
- Let rest 5 minutes before serving. Garnish with parsley.
Notes
Calories: 310
Protein: 28g
Carbohydrates: 12g
Fat: 18g
Fiber: 4g
Sugar: 5g
Sodium: 670mg