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Unstuffed Pepper Bowls for meal prep are the hearty answer to busy weekday lunches. They're colorful, packed with two cheese options, plus zucchini, tomatoes, and lots of peppers. It’s got everything you’d want from stuffed peppers, but you barely have to work for it. And let me tell you, the flavors really pop after a night chilling in the fridge. Super customizable, too!
I tried this one out when my schedule was packed, and honestly, it’s been a regular for my lunches ever since. So nice to just open the fridge and have something filling waiting for you.
Tasty Ingredients
- Shredded mozzarella or pepper jack cheese: Pick your favorite—grab a bag of pre-shredded to save time or grate it yourself for the best melt
- Worcestershire sauce: Adds that deep rich kick go for a tasty brand for the most flavor
- Diced tomatoes: Bring fresh zip Draining helps keep things from turning out soggy
- Tomato sauce: Makes the filling come together Use one without added sugar for the best tomato taste
- Small zucchini: Makes it juicy and adds a health boost—pick small ones so they're nice and tender
- Garlic: Fresh is best—it really wakes up the dish Mince real cloves for big flavor
- Medium onion: Adds that special savory vibe Just grab one that looks fresh and firm
- Green and red bell peppers: These bring color, crunch, and sweet flavor Look for shiny ones with no squishy bits
- Fine sea salt and fresh ground black pepper: Must-have for taste Fresh black pepper has more punch
- Lean ground beef or turkey: For filling protein Use a little fat for juicier bites
- Uncooked rice: Pick your fave—brown or jasmine both work Go for quality for the best texture
Simple How-To
- Get Everything Ready for Storage:
- If you're prepping for later, start with the rice in containers, then pile on the pepper mixture and shower on cheese. Let it cool off, then seal it up for the fridge or freezer. If eating now, just toss cheese over the hot filling and put the lid on for a minute or two so it melts.
- Pour on the Sauce:
- Add well-drained diced tomatoes and tomato sauce, then splash in Worcestershire plus some extra salt and pepper. Give it a good stir, let it bubble gently for a few minutes, and check the taste—add more seasoning if you want.
- Add in the Veg:
- Stir in your onion and bell peppers with the browned meat for a few minutes until things start to get soft. Then throw in zucchini and garlic and keep stirring so nothing burns, especially the garlic.
- Brown Your Protein:
- Use a Dutch oven or big pan on medium. Toss in your meat, salt, and pepper. Break it up with a spoon and cook until just done, pale but not browned—keep that juiciness!
- Make the Rice:
- Follow the directions on your rice package. Water is fine, but broth adds flavor. I love using the Instant Pot for fluffy jasmine rice.
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Every time I sauté up those bell peppers, I’m shocked at how sweet and flavorful they get so quick. My kids love tossing cheese on at the end, so it turns into a team effort in the kitchen.
Keeping It Fresh
You can stash these bowls in the fridge for up to four days. Make sure everything’s cool before snapping on the lids, so there’s no extra condensation. For the freezer, chill your rice first—otherwise it goes soggy. Thaw overnight in the fridge, or microwave straight from frozen with a splash of water to liven up the rice.
Quick Ingredient Swaps
Want it lighter? Try ground turkey or a plant-based crumble. Cauliflower rice is perfect if you’re watching carbs. When peppers cost too much, use frozen pepper strips instead. Going dairy free? Grab some vegan shreds or just skip cheese and enjoy it stew-style!
How to Serve
I like slicing up avocado and adding sour cream on top when I serve this. If you need heat, hot sauce is awesome here. For something different at dinner, ditch the rice and scoop that pepper mix on top of baked sweet potatoes.
Background Bite
Loads of different cultures have their own stuffed pepper creations for comfort food. This version gives you all those cozy flavors but skips the fuss and piles everything in a bowl to fit a busy schedule. You still get all the color and memories but don’t need to stand around stuffing peppers.
Recipe Questions & Answers
- → Is there another meat I can use?
Totally. Swap in ground chicken or turkey for a lighter bowl and you still keep the flavor going strong.
- → Which rice works best for these bowls?
Go for brown rice, basmati, or jasmine. Or switch things up and try quinoa if that's your jam.
- → How do I make this meal vegetarian?
Just use lentils or your favorite plant-based crumbles instead of meat. You'll still nail that hearty feel.
- → How long can I leave these bowls in the fridge?
Toss the finished bowls into some airtight containers and they'll keep fine for about four days. Super handy for busy weeks.
- → Are these bowls freezer-friendly?
Yep! Stick them in the freezer for up to three months. Just move to the fridge to thaw overnight and warm them up the next day.
- → Can I leave out zucchini?
No stress. Skip the zucchini or toss in a different veggie you have on hand. It's super flexible.