Mouth-friendly recipe: leftover turkey stuffed peppers

Give thanks for leftovers! These easy-to-throw-together stuffed peppers make the most of your leftover turkey by creating a whole new meal that’s delicious and nutritious. Bell peppers act as a cornucopia overflowing with ingredients that your oral and overall health will be grateful for.

Healthy highlights

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    Turkey is a lean protein that’s full of teeth-strengthening phosphorus. 

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    Bell peppers are rich in vitamin C that can help protect against gum diseases. 

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    Cheddar cheese contains calcium, which can make your tooth enamel strong.


  • 5 large bell peppers, halved 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 brown rice, cooked
  • 3 cups cooked turkey breast, cubed
  • ½ cup tomato sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon Italian seasoning
  • 1 ½ cups shredded cheddar cheese
  • Salt, to taste
  • 1 teaspoon fresh parsley, finely chopped, for garnish


Prep the peppers

  • Preheat the oven to 375 F.
  • Remove and discard the pepper seeds.
  • Place the peppers on a baking pan; lightly season the peppers with salt and pepper.
  • Roast for 15 minutes or until softened.

Make the filling

  • Heat oil in a shallow saucepan for 2 minutes over medium-high heat until sizzling hot.
  • Add the mushrooms and sauté until golden brown, about 4 to 5 minutes.
  • Stir in the onion and garlic; sauté until fragrant, about 2 minutes.
  • Add the brown rice and turkey; stir well to combine.
  • Cook an additional 2 minutes.
  • Stir in the tomato sauce, soy sauce and Italian seasoning.
  • Add ½ cup cheddar cheese and stir well to mix evenly.
  • Remove from heat and season with salt to taste.

Assemble and bake the stuffed peppers

  • Stuff each roasted bell pepper with the filling and sprinkle cheddar cheese on top.
  • Bake for 25 minutes or until the melted cheese turns golden brown.
  • Let rest for 5 minutes.
  • Garnish with fresh parsley and serve. Enjoy!