Meal Prep Unstuffed Pepper Bowls

The aroma of sautéed peppers and spices fills the kitchen, making your mouth water in anticipation. Meal Prep Unstuffed Pepper Bowls come together quickly, taking about 30 minutes from start to finish, making them an excellent weeknight dinner option. This recipe combines all the delightful flavors of traditional stuffed peppers without any fuss, making it a convenient and satisfying meal.

This dish is perfect for busy individuals or families looking to streamline their weekly meals. Ideal for meal prep, these bowls can be made ahead and stored, keeping fresh for up to four days in the fridge or frozen for up to three months.

Why You’ll Love This Recipe

• Packed with colorful vegetables for a nutritious boost.
• An easy one-pan meal that minimizes cleanup time.
• Cheesy goodness adds a delightful creamy texture.
• Great for customizing with your favorite spices or proteins.

What You’ll Need

Gather these fresh ingredients for a delicious meal:

For the Rice

• 1 1/2 cups uncooked rice of choice + cooking liquid

For the Base

• 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

For Serving

• 3/4 cup shredded mozzarella or pepper jack cheese

Substitutions: Use quinoa instead of rice; ground chicken instead of beef.

Substitutions & Swaps

• Quinoa works well instead of rice.
• Use ground chicken for a leaner option.
• Substitute diced tomatoes with your favorite salsa.
• Add more vegetables like corn or black beans.

How to Make It

Create this simple yet satisfying dish in just a few steps.

1. Prepare the Rice

Cook your preferred rice (1 1/2 cups) according to package directions in water or broth, such as jasmine rice with chicken broth in an Instant Pot.

2. Brown the Meat

Place a large deep non-stick skillet or Dutch oven over medium heat. Add ground beef (1 pound), salt (1 teaspoon), and pepper (1 teaspoon). Cook for about 4-5 minutes, breaking the meat into small pieces until just barely cooked through.

3. Sauté the Veggies

Add the finely diced green and red bell peppers (2 green, 1 red) and the finely diced onion (1/2 medium) to the skillet. Cook for about 3-4 minutes, stirring occasionally, until the vegetables begin to soften.

4. Add Aromatics

Mix in the minced garlic (4 cloves) and zucchini (1 small, quartered and sliced). Cook for another 2 minutes, allowing the flavors to meld.

5. Create the Sauce

Pour in the tomato sauce (1-8 ounce can), diced tomatoes (1-14.5 ounce can), worcestershire sauce (3 tablespoons), along with salt and pepper (~1/4 teaspoon each). Reduce the heat to low, simmering for 3-4 minutes while stirring occasionally. Adjust salt and pepper to taste.

6. Melt the Cheese

If serving immediately, add shredded cheese (3/4 cup) and cover for 90 seconds to let it melt. If meal prepping, portion out the cooked rice into each container, followed by the unstuffed pepper mixture. Top with a heavy sprinkle of cheese.

How to Store It

Fridge: Store in airtight containers for up to 4 days.
Freezer: Yes, up to 3 months for best quality.
Reheat: Microwave for 2-3 minutes or until hot.

Tips for Best Results

• Use a sturdy spatula to break the meat evenly while browning.
• Don’t skip the Worcestershire sauce; it adds depth of flavor.
• Adjust the spice level by adding red pepper flakes or hot sauce.
• Let the bowls cool before sealing for meal prep to avoid condensation.

Serving Suggestions

• Serve with a side salad for a light dinner.
• Pair with crusty bread for a heartier meal.
• Add avocado slices for a creamy garnish.