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Meal Prep Unstuffed Pepper Bowls

Unstuffed Pepper Bowls

These Unstuffed Pepper Bowls offer all the classic flavor of stuffed peppers without the hassle of hollowing and stuffing. It's a hearty one-pan meal featuring lean ground beef, a variety of bell peppers, onion, and zucchini simmered in a savory tomato sauce. This simple and satisfying dish is perfect for meal prepping to ensure a delicious and nourishing meal is ready for your busiest days.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 645
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 1/2 cups uncooked rice of your choice, plus cooking liquid (water or broth)
  • 1 pound of 85% lean ground beef
  • 1 teaspoon each of fine sea salt & fresh ground black pepper, plus more to taste
  • 2 green bell peppers and 1 red bell pepper, all finely diced
  • 1/2 a medium onion, finely diced
  • 4 cloves, minced
  • 1 small zucchini, quartered and sliced
  • 1 (8-ounce) can of tomato sauce
  • 1 (14.5-ounce) can of diced tomatoes, with extra liquid drained off
  • 3 tablespoons Worcestershire sauce
  • 3/4 cup of shredded mozzarella or pepper jack cheese

Equipment

  • Large, deep non-stick skillet or Dutch oven
  • Spatula

Method
 

Instructions
  1. Cook Your Rice: Prepare 1 1/2 cups of your preferred rice according to the package directions. For extra flavor, I highly recommend cooking it in chicken or vegetable broth instead of water.
  2. Brown the Beef: Place a large, deep non-stick skillet or a Dutch oven over medium heat. Once it's hot, add the 1 pound of ground beef and season it with about 1 teaspoon each of salt and pepper. Use a spatula to break the meat into small crumbles as it cooks. Continue cooking for 4-5 minutes until it's just barely cooked through.
  3. Sauté the Veggies: Add the diced bell peppers and onion directly into the skillet with the beef. Cook for another 3-4 minutes, stirring occasionally, until they start to soften. Next, stir in the minced garlic and sliced zucchini, and cook for about 2 more minutes until the garlic is fragrant.
  4. Simmer the Sauce: Pour in the can of tomato sauce, the drained diced tomatoes, and the 3 tablespoons of Worcestershire sauce. Season with another 1/4 teaspoon each of salt and pepper. Stir everything together, reduce the heat to low, and let it simmer and bubble gently for 3-4 minutes. This gives the flavors time to meld. Be sure to taste and add any extra salt and pepper if needed.
  5. Serve or Store: If you're eating right away, sprinkle the 3/4 cup of shredded cheese over the top, cover the skillet, and let it sit for about 90 seconds until the cheese is perfectly melted. For meal prep, portion about 1/2 cup of cooked rice into four or five containers, top with the unstuffed pepper mixture, and finish with a sprinkle of cheese. Store in the fridge for up to four days.

Notes

Dice vegetables uniformly for even cooking. Use a large skillet to brown the meat properly, avoiding steaming. Taste and adjust seasoning before serving. For a spicy version, add red pepper flakes, jalapeño, or use pepper jack cheese. This can be made low-carb by substituting cauliflower rice. Store in the fridge for up to 4 days; it also freezes well without the rice.