Description
A wholesome and easy meal prep recipe featuring unstuffed pepper bowls made with lean ground beef, colorful bell peppers, zucchini, and a tomato-based sauce served over fluffy rice. Perfect for quick lunches or dinners, with a cheesy finish that can be enjoyed fresh or stored for later.
Ingredients
Rice
- 1 1/2 cups uncooked rice of choice
- Water or broth (for cooking rice)
Main Ingredients
- 1 pound 85% lean ground beef (or ground turkey)
- 1 teaspoon fine sea salt
- 1 teaspoon fresh ground black pepper
- 2 green bell peppers, finely diced
- 1 red bell pepper, finely diced
- 1/2 medium onion, finely diced
- 4 cloves garlic, minced
- 1 small zucchini, quartered and sliced
- 1 (8-ounce) can tomato sauce (about 3/4 cup)
- 1 (14.5-ounce) can diced tomatoes, extra liquid drained
- 3 tablespoons Worcestershire sauce
- Salt & pepper to taste
- 3/4 cup shredded mozzarella or pepper jack cheese
Instructions
- Cook rice: Prepare your preferred rice (1 1/2 cups) according to package directions using water or broth. For extra flavor, jasmine rice cooked in chicken broth is recommended, ideally using an Instant Pot or stovetop method.
- Cook the meat: Heat a large deep non-stick skillet or Dutch oven over medium heat. Add 1 pound of ground beef seasoned with salt and pepper (about 1 teaspoon each). Break the meat into small pieces with a wooden spoon and cook for 4-5 minutes until just barely cooked through, stirring occasionally.
- Add the veggies: While the meat cooks, add finely diced 2 green bell peppers, 1 red bell pepper, and 1/2 medium onion to the skillet. Cook for 3-4 minutes until they begin to soften, stirring occasionally. Add minced garlic cloves (4) and sliced zucchini (1 small, quartered and sliced) and cook for another 2 minutes.
- Make it saucy: Stir in the tomato sauce (1 8-ounce can), drained diced tomatoes (1 14.5-ounce can), Worcestershire sauce (3 tablespoons), and season with about 1/4 teaspoon each of salt and pepper. Reduce heat to low and let simmer for 3-4 minutes, stirring occasionally, allowing flavors to blend. Adjust salt and pepper to taste.
- Meal prep it: For immediate serving, sprinkle 3/4 cup shredded cheese over the mixture and cover for 90 seconds to melt. For meal prep, divide about 1/2 cup cooked rice into four or five containers, top with the unstuffed pepper mixture and a heavy sprinkle of cheese. Store in the refrigerator for up to 4 days or freeze for up to 3 months.
Notes
- Ground turkey can be substituted for beef for a leaner option.
- Use chicken broth instead of water to cook rice for added flavor.
- Adjust the type of cheese based on preference – mozzarella or pepper jack work well.
- Ensure the diced tomatoes are drained to avoid excess liquid.
- Store leftovers in airtight containers to maintain freshness.
- Reheat thoroughly before serving if using from fridge or freezer.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
