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Colorful unstuffed pepper bowls filled with healthy ingredients for meal prep.

Meal Prep Unstuffed Pepper Bowls

A hearty and colorful bowl of flavors that captures the essence of stuffed peppers without the hassle. A one-pan wonder that's easy, affordable, and kid-approved.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Rice
  • 1.5 cups 1 1/2 cups uncooked rice of choice + cooking liquid Cook according to package directions.
Meat and Seasoning
  • 1 pound 1 pound 85% lean ground beef (or ground turkey)
  • 1 teaspoon 1 teaspoon fine sea salt
  • 1 teaspoon 1 teaspoon fresh ground black pepper Add more to taste.
Vegetables
  • 2 pieces 2 green bell peppers, finely diced
  • 1 piece 1 red bell pepper, finely diced
  • 0.5 medium 1/2 medium onion, finely diced
  • 4 cloves 4 cloves garlic, minced
  • 1 small 1 small zucchini, quartered and sliced
Canned Ingredients
  • 1 can 1 (8-ounce) can tomato sauce (about 3/4 cup)
  • 1 can 1 (14.5-ounce) can diced tomatoes, extra liquid drained
Sauces
  • 3 tablespoons 3 tablespoons Worcestershire sauce
Cheese
  • 0.75 cup 3/4 cup shredded mozzarella or pepper jack cheese

Method
 

Preparation
  1. Cook the rice according to package directions in water or broth.
  2. In a large deep non-stick skillet over medium heat, add ground beef, salt, and pepper; break apart as it cooks for about 4-5 minutes until just barely cooked.
  3. Stir in the diced green and red peppers and onion, cooking for 3-4 minutes until softened, then add minced garlic and zucchini and cook another 2 minutes.
  4. Mix in tomato sauce, diced tomatoes, and Worcestershire sauce; season with salt and pepper, then simmer for 3-4 minutes, stirring occasionally.
  5. If serving immediately, stir in shredded cheese and cover to melt for 90 seconds.
Meal Prep
  1. Scoop rice into containers, top with the pepper mix, and sprinkle with cheese.

Notes

Store in the fridge for 3-4 days or freeze in airtight containers for up to 3 months. Reheat in microwave or on the stove.