Name: Leftover Turkey Stuffed Bell Peppers with Mushrooms, Cauliflower, and Mozzarella Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 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)

Jump to Recipe· 4.1 from 58 reviews

If you have some turkey left over and are craving a comforting yet nutritious meal, this Leftover Turkey Stuffed Bell Peppers with Mushrooms, Cauliflower, and Mozzarella Recipe is your new best friend. It transforms simple, wholesome ingredients into a colorful, flavorful dish that feels special but is incredibly easy to prepare. Stuffed with savory turkey, earthy mushrooms, crisp cauliflower, and bubbling mozzarella, each bite offers a delightful mix of textures and tastes that will make you forget it started as leftovers.

Ingredients You’ll Need

The image shows a white round plate on a white marbled surface, holding six stuffed bell pepper halves in different colors: yellow, orange, and green. Each pepper half is filled with a mixture topped with melted, slightly browned cheese, which has a creamy, bubbly texture. The filling looks finely crumbled and is garnished with small green parsley leaves scattered across the cheese. The peppers' edges are intact, with the stems still attached, giving a rustic look to the dish. photo taken with an iphone --ar 4:5 --v 7

This recipe shines because of its straightforward ingredients, each contributing a unique flavor, texture, or color to the finished dish. You don’t need fancy or hard-to-find components, just quality basics that combine perfectly.

4 large bell peppers, sliced in half lengthwise: These act as natural bowls, adding vibrant color and a sweet crunch after roasting.
1 teaspoon salt: Essential for seasoning and enhancing all the flavors in the dish.
1/2 teaspoon ground black pepper: Adds just the right amount of subtle heat and depth.
2 tablespoons olive oil: Provides a rich base for sautéing the vegetables and helps the filling meld together.
2 cups mushrooms, finely chopped: Bring an earthy, meaty texture that balances perfectly with the turkey.
1 cup onion, finely chopped: Offers a sweet, aromatic foundation that blends seamlessly into the filling.
1 tablespoon garlic, minced: Adds a fragrant punch that gives the dish personality.
1 cup cauliflower, finely chopped: Adds crunch and a subtle nutty flavor, plus it pairs beautifully in the filling.
2 cups cooked turkey breast, cut into 1/2-inch cubes: The star protein that makes this recipe a wonderful way to enjoy your holiday or weeknight leftovers.
1/2 cup tomato sauce: Brings moisture and tanginess to the filling, keeping everything juicy.
1 tablespoon soy sauce: Balances the tomato sauce with umami depth for richer flavor.
1 teaspoon Italian seasoning: Infuses the filling with classic herbs like oregano and basil for warmth.
1 + 1/2 cups mozzarella cheese, grated and divided: The melty, creamy topping that pulls the whole dish together, adding cheesiness and a golden crust.
salt (to taste): To tweak and perfect seasoning just before baking.
1 teaspoon fresh parsley, finely chopped (for garnish): A fresh, bright finish that adds color and a herby snap right before serving.

How to Make Leftover Turkey Stuffed Bell Peppers with Mushrooms, Cauliflower, and Mozzarella Recipe

Step 1: Prepare and Roast the Peppers

Start by preheating your oven to 375 degrees Fahrenheit. Carefully slice your bell peppers in half lengthwise and remove all the seeds—these natural bowls are what make the dish so vibrant and fun to eat. Lightly season the pepper halves with salt and pepper, then place them cut side up on a baking pan. Roast for about 15 minutes until they’re just softened but still hold their shape. Roasting helps to bring out the peppers’ sweetness and makes them the perfect vessel for stuffing.

Step 2: Cook the Filling

While your peppers soften in the oven, heat olive oil in a large shallow pan over medium-high heat until shimmering. Add the finely chopped mushrooms and sauté until golden brown, about 4 to 5 minutes. This step is crucial to develop rich umami flavor. Next, stir in the onion and garlic, cooking just until fragrant, around 2 minutes, then toss in the cauliflower and turkey cubes. Let everything mingle and warm through for a couple more minutes, building layers of flavor and texture.

Step 3: Season and Combine

Time to bring it all together. Stir in the tomato sauce, soy sauce, and Italian seasoning to the pan. These ingredients give the filling moisture and a savory punch. Add half a cup of the grated mozzarella and mix until that cheese melts into the warm filling, helping it bind nicely. Taste your mixture and add salt as needed so every bite pops with just the right amount of seasoning.

Step 4: Stuff and Bake the Peppers

Fill each roasted pepper half generously with the turkey mixture, pressing down lightly to pack them well. Sprinkle the remaining mozzarella cheese on top for that irresistible golden crust. Pop the stuffed peppers back into the oven for 25 minutes until the cheese is bubbling and beautifully browned. Let them rest for 5 minutes once out of the oven to let all the flavors settle and to make them easier to handle.

How to Serve Leftover Turkey Stuffed Bell Peppers with Mushrooms, Cauliflower, and Mozzarella Recipe

Garnishes

A sprinkle of fresh parsley on top not only brightens the dish visually but also adds a fresh herbal note that balances the rich, cheesy filling. You can also add a dash of chili flakes for a little heat if you like.

Side Dishes

This recipe shines on its own but can be beautifully accompanied by a crisp green salad or a handful of roasted potatoes for a more hearty meal. A simple side of garlic bread is always a crowd-pleaser, perfect for scooping up any extra filling.

Creative Ways to Present

For an elegant touch, arrange the stuffed peppers on a large platter with a drizzle of balsamic glaze and scattered toasted pine nuts. Alternatively, serve each half on a bed of fluffy quinoa or couscous to soak up any juices and build a well-rounded plate.

Make Ahead and Storage

Storing Leftovers

You can store any leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. They keep their flavor well and are an easy grab-and-go meal for busy days.

Freezing

If you want to keep them longer, wrap each stuffed pepper tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. When ready to eat, thaw overnight in the fridge before reheating.

Reheating

Reheat your stuffed peppers in a preheated oven at 350 degrees Fahrenheit for about 15-20 minutes until warmed through and the cheese is still melty. Avoid the microwave if possible to preserve the peppers’ texture and the filling’s vibrant flavors.

FAQs

Can I use different types of cheese for this recipe?

Absolutely! While mozzarella is perfect for melting and mild flavor, you can try cheddar for a sharper taste or a sprinkle of Parmesan for an extra savory kick.

Is this recipe suitable for freezing? Will it affect texture?

Yes, this recipe freezes very well. The texture of the vegetables might soften slightly after thawing but the flavors stay delicious. Just be sure to wrap tightly to prevent freezer burn.

Can I substitute the turkey with another protein?

Definitely. Leftover cooked chicken or even ground beef works nicely. The key is to use cooked meat so the filling heats evenly without drying out.

How can I make this recipe vegetarian?

Swap the turkey for extra mushrooms, cooked lentils, or crumbled tofu. Also, use vegetable broth or omit the soy sauce if you want to keep it lighter.

What variations can I try to change up the flavors?

Experiment with adding herbs like thyme or rosemary, a splash of Worcestershire sauce, or even some chopped sun-dried tomatoes for a punch of umami. You can also mix in some cooked quinoa or rice to bulk it up.

Final Thoughts

This Leftover Turkey Stuffed Bell Peppers with Mushrooms, Cauliflower, and Mozzarella Recipe is genuinely one of those meals that feels like a cozy hug on a plate. It’s wholesome, simple, and bursts with comforting flavors while being a beautiful way to use up those leftover turkey bits. I can’t wait for you to try it and discover how easy it is to turn modest ingredients into something truly special and satisfying.

Leftover Turkey Stuffed Bell Peppers with Mushrooms, Cauliflower, and Mozzarella Recipe

Ingredients You’ll Need