Cozy Meal Prep Unstuffed Pepper Bowls
As the leaves turn golden and the air grows crisp, there’s something undeniably comforting about a warm, hearty meal that wraps you in warmth, just like a favorite sweater. One of my all-time favorite family dinners growing up was stuffed peppers. They carried an essence of home, filled with vibrant colors and rich flavors. As an adult, with the hustle and bustle of life, I wanted to keep that nostalgic dish but find a simpler way to enjoy it. Enter my Meal Prep Unstuffed Pepper Bowls!
These bowls of goodness capture all the familiar flavors of stuffed peppers while making it easy to prepare and enjoy throughout the week. Perfect for busy nights or as a cozy lunch option, they are everything you could want in an easy weeknight dinner. This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick to Make: Ready in about 30 minutes, perfect for busy weeknights.
- Meal Prep Friendly: Easily portioned for meal prep, making lunch or dinner a breeze.
- Rich and Flavorful: A delightful mix of roasted peppers, ground beef, and melted cheese.
- Family-Friendly: A dish that everyone will enjoy; even picky eaters will love it!
- Customize Your Way: Easily adaptable with your favorite ingredients and spices.
Ingredients You’ll Need for Meal Prep Unstuffed Pepper Bowls
Gather these simple ingredients:
- 1 1/2 cups uncooked rice of choice + cooking liquid
- 1 pound 85% lean ground beef (or ground turkey)
- 1 teaspoon each fine sea salt & 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
Step-by-Step Instructions
Let’s make it together!
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Prepare your preferred rice (1 1/2 cups) according to package directions in water or broth (I love using jasmine rice cooked with chicken broth in my Instant Pot—so fragrant!).
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Place a large deep non-stick skillet or Dutch oven over medium heat. Once hot, add the ground beef (1 pound), salt, and pepper (~1 teaspoon each). Break the meat into small pieces and let it cook for about 4-5 minutes until just barely cooked through, stirring occasionally.
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While the meat continues to cook, add the finely diced green (2) and red (1) bell peppers, along with the finely diced onion (1/2 medium). Cook until the vegetables start to soften, about 3-4 minutes, stirring occasionally.
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Next, stir in the minced garlic (4 cloves) and quartered and sliced zucchini (1 small). Allow them to cook for another 2 minutes, filling your kitchen with mouthwatering aromas.
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Finally, incorporate the tomato sauce (1 can), diced tomatoes (1 can), worcestershire sauce (3 tablespoons), and sprinkle in additional salt & pepper (~1/4 teaspoon each). Reduce the heat to low and let it simmer for 3-4 minutes while stirring occasionally. Taste and adjust seasoning as desired!
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If serving immediately, sprinkle the shredded cheese (3/4 cup) over the top and cover it for about 90 seconds to let it melt beautifully.
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For meal prep, add about 1/2 cup cooked rice to each of four or five meal prep containers. Portion the unstuffed pepper mixture into each container and generously add a sprinkle of cheese. These can be stored for up to four days in the refrigerator or frozen for up to 3 months.
Fun Ways to Customize It
Get creative with these delicious variations:
- Add Beans: Throw in some black beans or chickpeas for an extra hearty, protein-packed twist.
- Spice It Up: Add crushed red pepper or jalapeños for a zesty kick.
- Top It: Serve with a dollop of sour cream or guacamole for a rich, creamy finish.
- Herb it Up: Fresh herbs like cilantro or parsley can add brightness and zest.
Chef Emma’s Helpful Tips
- Make-Ahead Advice: Prepare the unstuffed pepper mixture ahead of time and store it in the fridge for an easy weeknight dinner.
- Ingredient Swaps: Feel free to use ground chicken or a plant-based meat substitute for a lighter option.
- Storage Suggestions: Store the cooked rice and unstuffed mixture separately to keep the texture nice. When ready to eat, combine and reheat!
What’s Inside – Nutrition Breakdown
- Serving Size: 1 bowl
- Calories: Approximately 550
- Carbohydrates: 52g
- Sugar: 6g
- Fat: 20g
- Protein: 35g
- Sodium: 650mg
Frequently Asked Questions
Can I make this ahead?
Absolutely! You can prepare the unstuffed pepper mixture ahead of time and enjoy it warm over rice for a quick meal.
Can I use different ingredients?
Definitely! Feel free to mix in your favorite vegetables, grains, or even different proteins.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to four days or freeze for up to three months.
How long does it last?
The unstuffed pepper bowls will keep well in the fridge for 4 days, and in the freezer for up to 3 months. Just thaw and reheat when you’re ready to dig in!
Wrapping It Up
These Meal Prep Unstuffed Pepper Bowls are a delightful reminder of home-cooked meals that warm not just the belly but the heart. They are easy to prepare, packed with flavor, and perfect for those cozy nights in. Save this Meal Prep Unstuffed Pepper Bowls to your dinner ideas board so it’s always ready for a simple, hearty treat when you need it!
