These Meal Prep Unstuffed Pepper Bowls are bursting with classic stuffed pepper flavors and packed with nutritious veggies like zucchini, onion, tomatoes, and bell peppers! Serve with your favorite rice or side for a delicious and convenient make-ahead lunch!
INGREDIENTS
- 1 1/2 cups uncooked rice of choice + cooking liquid
- 1 lb 85% lean ground beef (or ground turkey)
- 1 tsp each fine sea salt & freshly 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 (optional)
- 1 (8 oz) can tomato sauce (about 3/4 cup)
- 1 (14.5 oz) can diced tomatoes, drained of excess liquid
- 3 tbsp Worcestershire sauce
- Additional salt & pepper to taste
- 3/4 cup shredded mozzarella or pepper jack cheese
INSTRUCTIONS
- Cook the rice: Prepare 1 1/2 cups of your preferred rice according to package instructions, using water or broth for extra flavor. (Jasmine rice with chicken broth works well!)
- Brown the meat: Heat a large deep non-stick skillet or Dutch oven over medium heat. Once hot, add ground beef (or turkey) along with 1 tsp each of salt and pepper. Cook for 4-5 minutes, breaking the meat into small pieces, until just cooked through.
- Sauté the veggies: Stir in the diced bell peppers and onion, cooking for 3-4 minutes until softened. Then, add the minced garlic and sliced zucchini, cooking for another 2 minutes.
- Make it saucy: Pour in the tomato sauce, diced tomatoes, and Worcestershire sauce. Stir well and season with additional salt and pepper (about 1/4 tsp each). Reduce heat to low and let simmer for 3-4 minutes, stirring occasionally. Adjust seasoning to taste.
- Meal prep & store:
- For immediate serving: Sprinkle cheese over the mixture, cover, and let melt for about 90 seconds.
- For meal prep: Add about 1/2 cup cooked rice to each of four or five meal prep containers. Divide the unstuffed pepper mixture evenly among them, then top with shredded cheese.
- Store in the refrigerator for up to 4 days or freeze for up to 3 months.
NOTES
- Zucchini is optional—it’s a great seasonal addition for extra veggies but can be omitted to reduce volume and keep the recipe at 4 servings.
