Leftover Turkey Stuffed Peppers

Enjoy delicious leftover turkey-stuffed peppers, a wholesome dinner to throw together from all that leftover turkey from Thanksgiving.

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59 Min.

Medium

Leftovers

Ingredients

4 large bell peppers, sliced in half lengthwise

1 tsp salt

½ tsp ground black pepper

2 tsp olive oil

400 g mushrooms, finely chopped

200 g onion, finely chopped

1 tbsp garlic, minced

200 g cauliflower, finely chopped

Leftover cooked turkey breast, cut small pieces

118 ml tomato sauce

1 tbsp soy sauce

1 tsp Italian seasoning

70 g mozzarella cheese, grated and divided

1 tsp fresh parsley, finely chopped (for garnish)

Method

Preheat the oven to 190 C. Cut the bell peppers in half lengthwise. 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.

Meanwhile, heat oil in a large shallow saucepan 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 ½ cup mozzarella cheese and stir well to mix all evenly. Remove from heat and season with salt to taste, if needed.

Fill up each roasted bell pepper with the turkey mixture and sprinkle the 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.