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Thanksgiving Leftover Quinoa Stuffed Peppers

quinoa stuffed peppers

Thanksgiving Leftover Quinoa Stuffed Peppers

Thanksgiving leftovers are the gift that keeps on giving, and what better way to reinvent those flavors than with our Quinoa Stuffed Peppers recipe? These peppers are not only a delicious and wholesome option but also a sustainable way to make the most of your holiday feast. The combination of quinoa, veggies, and your favorite Thanksgiving extras transforms into a satisfying and eco-friendly meal.


For the Stuffed Peppers:

  • 4 large bell peppers, any color
  • 1 cup quinoa
  • 2 cups vegetable or turkey stock (for cooking quinoa)
  • 1 1/2 cups of Thanksgiving leftovers (e.g., stuffing, turkey, mashed potatoes, sweet potatoes, whatever you have left!)
  • 1/2 cup shredded cheese (optional)
  • 1 teaspoon olive oil
  • 1/2 teaspoon paprika
  • Salt and pepper, to taste

For the Topping:

  • Chopped fresh herbs (e.g., parsley or chives)
  • Sour cream or Greek yogurt (optional)


  1. Preheat your oven to 375°F (190°C).

  2. Rinse the quinoa under cold water and drain. In a saucepan, bring the vegetable or turkey stock to a boil. Stir in the quinoa, reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed. Once done, fluff it with a fork and set aside.

  3. Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of the peppers with olive oil and season with a pinch of salt and pepper. Place them in a baking dish.

  4. In a large mixing bowl, combine the cooked quinoa, your Thanksgiving leftovers (stuffing, turkey, mashed potatoes, sweet potatoes, etc.), and paprika. Mix everything together until well combined.

  5. Stuff each bell pepper with the quinoa and Thanksgiving leftovers mixture until they are full but not overflowing. If desired, top each pepper with shredded cheese.

  6. Cover the baking dish with foil and bake in the preheated oven for about 25-30 minutes. Remove the foil and bake for an additional 10-15 minutes or until the peppers are tender and the tops are slightly browned.

  7. Remove the stuffed peppers from the oven and let them cool for a few minutes. Garnish with chopped fresh herbs and serve with a dollop of sour cream or Greek yogurt if desired.

Enjoy your sustainable and delicious Quinoa Stuffed Peppers made from Thanksgiving leftovers!


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