Description
These Leftover Turkey Stuffed Peppers are a delicious and satisfying way to transform leftover turkey breast into a hearty, flavorful meal. Stuffed with a savory mixture of sautéed mushrooms, onions, garlic, cauliflower, and seasoned with tomato sauce and Italian herbs, then topped with melted mozzarella cheese, these bell peppers are roasted to perfection for a comforting dinner the whole family will love.
Ingredients
Bell Peppers
- 4 large bell peppers, sliced in half lengthwise
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Filling
- 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)
Instructions
- Prepare the Bell Peppers: Preheat your oven to 375°F (190°C). Cut the bell peppers in half lengthwise, carefully remove and discard the seeds. Place the halved peppers on a large baking sheet and lightly season them with 1 teaspoon salt and 1/2 teaspoon black pepper. Roast the peppers for 15 minutes until they are slightly softened.
- Make the Filling – Sauté Mushrooms: While the peppers roast, heat 2 tablespoons olive oil in a large shallow saucepan or Dutch oven over medium-high heat until sizzling, about 2 minutes. Add 2 cups finely chopped mushrooms and sauté for 4 to 5 minutes until golden brown.
- Add Aromatics and Vegetables: Stir in 1 cup finely chopped onion and 1 tablespoon minced garlic, sautéing for about 2 minutes until fragrant. Add 1 cup finely chopped cauliflower and 2 cups cooked turkey breast cubes, stirring well to combine. Cook for an additional 2 minutes to warm through.
- Season the Filling: Stir in 1/2 cup tomato sauce, 1 tablespoon soy sauce, and 1 teaspoon Italian seasoning. Add 1/2 cup grated mozzarella cheese and mix thoroughly. Remove the filling from heat and season with salt to taste.
- Assemble the Stuffed Peppers: Spoon the turkey and vegetable filling evenly into each roasted bell pepper half. Sprinkle the remaining 1 cup grated mozzarella cheese generously on top of each stuffed pepper.
- Bake the Stuffed Peppers: Place the assembled peppers back into the oven and bake for 25 minutes until the cheese is melted and golden brown.
- Rest and Garnish: Remove the stuffed peppers from the oven and let them rest for 5 minutes before serving. Garnish with 1 teaspoon finely chopped fresh parsley on top for a burst of color and freshness.
Notes
- You can substitute mozzarella cheese with other melting cheeses like cheddar or Monterey Jack if preferred.
- For a spicier version, add red pepper flakes to the filling mixture.
- If fresh turkey breast is unavailable, cooked leftover chicken makes a good alternative.
- These stuffed peppers can be prepared ahead and refrigerated before baking; just add a few extra minutes to the baking time if baking straight from the fridge.
- To make the recipe gluten-free, ensure the soy sauce used is gluten-free.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
