Momma's Homemade Stuffed Peppers
These homemade stuffed bell peppers are hearty, balanced, and nourishing, made with a savory mixture of ground meat, cooked rice, tomatoes, herbs, and cheese (optional). Baked until the peppers are tender and the filling is flavorful and juicy, this recipe offers a wholesome, comforting meal without any processed oils. It's ideal for meal prep and can be easily modified to suit dietary needs.
American, Mother's Day
Main Course, Dinners, Mother's Day
6 Servings
30 mins
45 mins
1 hr, 15 mins
Equipment
Large Skillet
Non Toxic Cutting Board
Non Toxic Knife
Spoon
Ingredients
6 Bell Peppers, Tops Cut Off and Seeds Removed
1 lb of Ground Turkey
1 Cup of Jasmine Rice
1 Onion, Finely Diced
14.5 Oz of Diced Tomatoes, Canned Or Fresh
1 Tablespoon of Tomato Paste
1 Teaspoon of Oregano, Dried
1/2 Teaspoon of Basil, Dried
1/2 Teaspoon of Paprika
Salt, To Taste
Fresh Ground Pepper, To Taste
1/2 Cup of Fresh Grated Cheese (Mozzarella or White Cheddar)
2 Tablespoons of Olive Oil
2 Cloves of Minced Garlic
Instructions
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Prepare the vegetables.
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Rinse and strain the rice 3 times with filtered water or until the water runs clean. The water to rice ratio should be 2 to 1. In a small pot with a lid, bring the water to a boil. Then reduce the heat to medium low until the water has evaporated and the rice is fluffy.
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Preheat oven to 375°F (190°C).
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In a large skillet over medium heat, warm olive oil or butter and sauté onion until translucent (about 5 minutes). Add ground meat, season with salt and pepper, and cook until browned. Drain excess liquid if needed.
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Add garlic and cook 1 minute more.
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Stir in diced tomatoes, tomato paste, herbs, paprika, and cooked rice. Mix until well combined. Remove from heat.
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Spoon the mixture into hollowed-out peppers and place them upright in a baking dish.
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Add a small splash of water (2–3 tbsp) to the bottom of the pan to help steam.
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Bake for 30 minutes with the pepper tops on top.
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Remove the pepper toppers and place next to the peppers, add shredded cheese. Bake another 10–15 minutes, or until peppers are soft and the filling is golden.
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Let cool slightly before serving.
Notes
- This was my Mother's favorite meal.
- For added nutrition, stir chopped spinach, kale, or zucchini into the filling.
- Swap rice for quinoa or cauliflower rice for grain-free or lower-carb versions.
- Leftovers store well in the fridge for up to 4 days or freeze individually wrapped.
- You can blanch the peppers for 3–4 minutes before stuffing if you prefer softer peppers.
Phase Friendly: Luteal phase — This recipe is rich in B vitamins (from meat and rice), magnesium (especially if you add spinach or brown rice), and protein, which help support progesterone production and stabilize blood sugar during the second half of the cycle.