top of page

Course: Side       Serves: 2


  • 2 bell peppers

  • 1 cup okra, chopped

  • 5 tsp oil

  • 1/2 onion, diced

  • 1 large tomato, diced

  • 1-2 cups mustard greens, chopped

  • 6oz ground beef/turkey

  • 1.5 cups cooked rice

  • 1 tsp oregano

  • 1 tsp thyme

  • 1 tsp basil

  • Parsley to garnish


  1. Preheat oven to 350oF 

  2. Wash and cut each bell pepper in half. Remove seeds, and cover each half of pepper with your oil of choice, I prefer using Olive oil

  3. Make the filling!

    1. In a separate pan: On medium heat, add 1-2 tsp olive oil and sauté 1/2 of a diced white onion. Once transparent (usually means the onion is cooked), add in approximately 6oz of ground beef or turkey. For estimating purposes: 6 ounces is approximately the size of an average fist. Once your meat is cooked, quickly sauté in ​1-2 cups chopped mustard green, then remove pan from heat. 

    2. In a separate bowl: Combine 1.5 cups cooked rice, 1 cup chopped okra, 1 tsp oregano, 1 tsp thyme, 1 tsp basil, 1 diced tomato (canned or fresh). Add in your cooked meat mixture. Mix all together

  4. Stuff the peppers: Fill each half of the pre-oiled peppers with the mixture and place face up on a baking sheet. ​

  5. Optional (but delicious): top your peppers with shredded cheese before placing in oven

  6. Bake: @ 350 for 25 mins--or until the tops are crispy, the pepper has softened, and the inside is warm

  7. Garnish with parsley and

Nutrition info: (per 1 serving) approximately 470kcals, 54​g carbohydrates, 25g protein, 18g fats. 

Stuffed Peppers

An easy, quick, warm meal that you can sneak veggies into while still feeling satisfied!

You can easily sub other veggies, meats, etc to make this versatile and meal-prep friendly!

Course: Side        Serves: 2

Calories (1 serving): 470kcal 

Stuffed Peppers.jpg
bottom of page