Meal Prep Unstuffed Pepper Bowls

There’s something wonderfully comforting about the smell of simmering bell peppers and rich tomato sauce wafting through the kitchen. Meal Prep Unstuffed Pepper Bowls combine all the classic flavors of stuffed peppers without the fuss of actually stuffing them. In just about 30 minutes, you can enjoy a hearty, satisfying meal that’s perfect for weeknight dinners or meal prep for the week ahead.

This recipe is ideal for busy families or anyone looking to simplify dinner while still eating a healthy, home-cooked meal. Perfect for making in advance, these bowls can be stored in the fridge for four days or frozen for up to three months, ensuring you always have a delicious option on hand.

Why You’ll Love This Recipe

• It’s packed with colorful veggies for added nutrition.
• The blend of spices elevates the flavors without extra effort.
• Perfectly cheesy topping creates a delightful texture contrast.
• Quick to assemble, making it ideal for busy weeknights.

What You’ll Need

Gather your ingredients to get started on this tasty dish.

For the Rice

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

For the Filling

• 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

Consider using quinoa or cauliflower rice for a gluten-free option.

Substitutions & Swaps

• Ground beef can be replaced with ground turkey.
• Use vegetable broth for cooking rice.
• Swap mozzarella for cheddar cheese.
• Add different spices for unique flavors.

How to Make It

Prepare this easy recipe in just a few steps.

Cook the Rice

Prepare your preferred rice (1 1/2 cups) according to package directions in water or broth. Instant Pot works well for jasmine rice cooked with chicken broth.

Brown the Meat

Place a large deep non-stick skillet or Dutch oven over medium heat. When hot, add ground beef (1 pound), salt, and pepper (~ 1 teaspoon each). Use a wooden spoon or spatula to break the meat into small pieces as it cooks. Cook the meat for about 4-5 minutes or until just barely cooked through, stirring occasionally.

Sauté the Vegetables

While the meat continues to cook, add the peppers (2 green, 1 red, finely diced) and onions (1/2 medium, finely diced) to the same pan and cook until beginning to soften, about 3-4 minutes, stirring occasionally. Then add the garlic (4 cloves, minced) and zucchini (1 small, quartered and sliced), and cook for another 2 minutes.

Combine and Simmer

Finally, add the tomato sauce (1-8 ounce can), diced tomatoes (1-14.5 ounce can), worcestershire sauce (3 tablespoons), along with salt & pepper (~1/4 teaspoon each) to season. Reduce heat to low and cook for 3-4 minutes, letting it simmer and bubble, stirring occasionally. Add additional salt & pepper to taste.

Add Cheese and Serve

If serving immediately, add shredded cheese (3/4 cup) and cover for 90 seconds to melt. For meal prep, add about 1/2 cup or so cooked rice to each of four or five meal prep containers. Portion the unstuffed pepper mixture into each meal prep container and add a heavy sprinkle of cheese.

How to Store It

Fridge: Store in airtight containers for up to four days.
Freezer: Yes, these bowls freeze well for up to three months.
Reheat: Microwave for 2-3 minutes, or until heated through.

Tips for Best Results

• Use a non-stick skillet to prevent sticking.
• Adjust seasoning to your taste preferences.
• Make a double batch for easy lunches or dinners.
• Let the mixture cool before packing in containers for meal prep.

Serving Suggestions

• Serve with a side of crusty bread for sopping up sauce.
• Pair with a fresh green salad for added crunch.
• Enjoy with your favorite hot sauce for an extra kick.