Meal Prep Unstuffed Pepper Bowls make dinner fast, filling, and stress-free. You get all the cozy flavors of stuffed peppers without the hassle of actually stuffing them. In just 30 minutes, a single pan delivers a hearty mix of beef, rice, and veggies that’s perfect for family dinners or easy lunches. It’s comfort food simplified big flavor, minimal cleanup, and a recipe that fits right into busy weeknights.
Why This Meal Prep Unstuffed Pepper Bowls Is a Weeknight Win
- Fast prep: You can have this meal on the table in about 30 minutes.
- Easy cleanup: One pan does it all, making washing up simple.
- Big flavor: This dish is packed with delicious tastes that everyone will love.
How to Make Meal Prep Unstuffed Pepper Bowls
Step 1: Prepare the Rice
Start by preparing your preferred rice (1 1/2 cups) according to the package directions. You can use water or broth for more flavor. I generally make jasmine rice with chicken broth in my Instant Pot. This step only takes about 10-15 minutes.
Step 2: Cook the Beef and Veggies
While the rice is cooking, place a large deep non-stick skillet or Dutch oven over medium heat. When it’s hot, add 1 pound of ground beef along with about 1 teaspoon each of salt and pepper. 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 it is just barely cooked through, stirring occasionally.
Next, add 2 finely diced green bell peppers and 1 finely diced red bell pepper along with 1/2 a medium onion, also finely diced. Cook until they begin to soften, about 3-4 minutes, stirring occasionally. Then, add 4 minced cloves of garlic and 1 small zucchini, quartered and sliced, to the skillet. Cook for another 2 minutes.
Step 3: Mix in the Sauce
Finally, add 1 (8-ounce) can of tomato sauce, 1 (14.5-ounce) can of diced tomatoes (drained), and 3 tablespoons of Worcestershire sauce. Season with an additional 1/4 teaspoon each of salt and pepper. Reduce the heat to low and let the mixture simmer for 3-4 minutes, stirring occasionally. Taste and add more salt and pepper if needed.
If you are ready to serve, sprinkle in 3/4 cup of shredded cheese and cover for 90 seconds to let it melt. For meal prep, add about 1/2 cup of cooked rice to each of four or five meal prep containers. Portion the unstuffed pepper mixture into each container and top with a heavy sprinkle of cheese. Store these bowls in the refrigerator for up to four days or freeze them for up to three months.
Ingredients You Will Need:
- 1 1/2 cups uncooked rice of choice + cooking liquid
- 1 pound 85% lean ground beef (or ground turkey)
- 1 teaspoon each of 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
Quick Sides & Serving Ideas
- Steamed broccoli or green beans for a healthy side.
- A simple salad with mixed greens and vinaigrette.
- Cornbread for a comforting addition to the meal.
- Salsa or hot sauce for a spicy kick on top.
Lazy Cook’s Pro Tips
A couple of small tweaks can save you time every week. Line sheet pans with parchment for zero scrubbing, keep pre-chopped garlic in the fridge for instant flavor, and double-batch sauces so you’ve got a backup for busy nights. Little shortcuts like these keep dinners easy without giving up taste. See more time-saving tips here and make cooking less of a chore.
Storage & Reheat (No Soggy Leftovers)
Store your meal prep bowls in the fridge for up to four days. If you want to freeze them, they can last for up to three months. When reheating, use an air fryer or oven to crisp them back up. This will help keep your leftovers from getting soggy.
10-Minute Prep & Time-Saving Shortcuts
- Use pre-chopped vegetables to cut down on prep time.
- Consider ground turkey for a leaner option.
- Rotisserie chicken can be a great substitute for ground beef, saving you time.
- Look for bagged rice or ready-made mixes for an even faster meal prep.
Craving Something Quick and Crave-Worthy?
Lazy Bites is my go-to spot for those snack cravings that hit out of nowhere. Cheesy pulls, sweet bites, and sides that come together fast no fuss, no fancy prep. Whether it’s a lazy Saturday, a game night spread, or just a quick fix before dinner, these recipes are made to hit the spot without stealing your time. Grab a bite now and keep it easy.
Smart Swaps & Variations
- Substitute ground turkey or chicken for a lighter meal.
- Use cauliflower rice for a low-carb version.
- Add black beans for extra fiber and protein.
- Swap out the cheese for nutritional yeast for a dairy-free option.
Meal Prep Unstuffed Pepper Bowls
Ingredients
Grains
- 1 1/2 cups uncooked rice of choice + cooking liquid Use water or broth for more flavor.
Main Ingredients
- 1 pound 85% lean ground beef (or ground turkey) For a lighter option, consider 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
- 3/4 cup shredded mozzarella or pepper jack cheese For meal prep, cheese should be sprinkled over the bowls.
Instructions
Preparation
- Prepare your preferred rice according to package directions using water or broth.
Cooking
- In a large deep non-stick skillet or Dutch oven over medium heat, add ground beef, salt, and pepper. Cook for 4-5 minutes until barely cooked through.
- Add the diced green and red bell peppers, and onion. Cook for 3-4 minutes until softened.
- Add minced garlic and zucchini, cooking for another 2 minutes.
- Stir in tomato sauce, diced tomatoes, Worcestershire sauce, and season with additional salt and pepper. Simmer for 3-4 minutes.
- If serving immediately, add shredded cheese and cover for 90 seconds to melt. For meal prep, portion the rice and the unstuffed pepper mixture into containers and top with cheese.
Notes
Nutrition
FAQs About Meal Prep Unstuffed Pepper Bowls
Can I use brown rice instead of white rice?
Yep, totally. Just keep in mind that brown rice takes longer to cook, so if you’re short on time, you might want to make it ahead. Flavor-wise, it adds a nutty kick, and it holds up well in the fridge for meal prep. If you’re going for speed, stick with jasmine or a quick-cook variety.
What if my unstuffed peppers turn out watery?
No stress this happens when the tomatoes release extra liquid. The quick fix is to let it simmer a bit longer so the sauce thickens. Or, stir in more rice to soak it up. Worst case? Sprinkle on extra cheese and let it melt it’ll bind things together and taste amazing.
How should I store and reheat these bowls?
These bowls are fridge-friendly for up to four days or freezer-ready for three months. To reheat, I recommend the oven or air fryer if you want to keep things from getting soggy. Microwave works fine too just add a splash of water or broth to keep the rice soft.
Can I double the recipe for a bigger batch?
Absolutely. Just grab a bigger skillet or Dutch oven so everything fits comfortably. If that’s not an option, cook the beef and veggies in batches, then combine everything at the end. The flavors actually get better as they sit, so a big batch is perfect for meal prep.
Make These Unstuffed Pepper Bowls Tonight
Meal Prep Unstuffed Pepper Bowls are the perfect balance of comfort and convenience. With hearty beef, colorful veggies, and melty cheese, they pack all the flavor of stuffed peppers without the extra work. Plus, they’re versatile enough for meal prep, family dinners, or quick weeknight meals. Give them a try tonight you’ll love how simple they are to make and how quickly they disappear from the table.
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