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

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, divided

Salt, to taste

1 teaspoon fresh parsley, finely chopped, for garnish


  1. Prep the peppers: Preheat the oven to 375 F. Cut the tops off the peppers, then remove and discard the seeds. Place the peppers on a baking pan; lightly season the peppers with salt and pepper. Roast for 15 minutes or until softened.
  2. 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.
  3. 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!

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